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More
French
recipes |
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Anna
potatoes |
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Tomato
rice |
- 8 POTATOES, peeled and sliced thinly
- 75 GRAM BUTTER, melted
- SALT
- FRESH MILLED PEPPER
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- 120 GRAM RICE
- 3 TBSP TOMATO PUREE
- 100 GRAM CHEESE, in small cubes
- 50 GRAM BUTTER
- 1 ONION, chopped
- 8
DRIED TOMATOES, chopped
- 200 GRAM WHITE WINE
- BASIL LEAVES, chopped
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Use a casserole which is good for the stove as well as the oven. Put one layer
of potatoes on the bottom, brush well with butter, sprinkle salt and pepper on
top, add the next layer, brush with butter, etc. until all the potato slices
have finished. Put on high heat until the bottom layer is brow. Press the
potatoes firmly together and turn the potato cake around. Put again on a high
heat until this side is brown. Now bake in the oven for 40 minutes at 200
degrees.
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Melt the butter on
low heat and add the onions, simmer for 5 minutes. Add the rice and stir
well. Add the wine, the dried tomatoes and the tomato puree. Let the mixture
simmer for 5 minutes, add 400 gram water. Cook for 15 more minutes. Stir in
the cheese and the basil leaves.
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Anna Deslions was, according to the stories, a prostitute in the 19th century
who never got paid for her services. She lived from the generous gifts of her
clients, and was therefore not a prostitute in the true sense of the word.
She worked from Cafe des Anglais, a place frequented by high-ranked men,
where the owner had a dining room especially for her. One of the chefs
created a special dish for her, the “Anna potatoes”.
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