Sunday, December 30, 2012

Roasted Baby Potatoes with Fresh Sausage, Herbs and Ricotta #Recipe #Bertolli

Holiday recipes

I can’t believe the New Year is almost upon us – this year just flew by!  If you’re still looking for something extra special to serve this New Years, have you thought about cooking with Bertolli? A staple in our home for years, Bertolli is healthy alternative to butter, or any other all-purpose oil and an easy way to start your new year off on the right foot.

To share with you my love for Bertolli and some great recipes for the New Year, I was sent recipes Chef Fabio Viviani has cooked up as new family favorites that are perfect for holiday gatherings, each prepared with Bertolli Olive Oil, along with Bertolli oils and dressing perfect for creating a delicious holiday meal.

Over the week I will be sharing with you these recipes and my thoughts, but today I want to share my favorite of these recipes. A recipe that will be perfect for your New Year’s festivities – Roasted Baby Potatoes with Fresh Sausage, Herbs and Ricotta.

I cooked these up last night as a trial run for New Years, they were a huge hit with the family and simple to make – you know it’s all about easy here.

Serves 8 | Prep Time: 15 minutes | Cook Time: 15 minutes


What you need:

  • 20 baby red potatoes
  • 1/3 cup Bertolli® Classico Olive Oil, divided
  • 8 ounces ground sausage - I had no ground sausage on-hand so I removed the sausage from it's casing and crumbled it.
  • 1/3 cup chopped fresh rosemary
  • 1/3 cup chopped fresh sage
  • 1/4 cup chopped fresh parsley, plus more
  • for garnish
  • Salt and freshly ground black pepper
  • 8 ounces ricotta cheese
  • 2 ounces Parmesan cheese, plus more for garnish
  • Bertolli® Extra Virgin Olive Oil 

Directions:

Preheat oven to 475°F. Boil potatoes 5 minutes until firm. Cut in half and trim bottom of each half so potatoes can stand. Carve a hole in potatoes with melon baller to hold filling.

In skillet, heat 2 tablespoons Bertolli® Classico Olive Oil. Crumble and cook sausage over medium heat until no longer pink. Meanwhile, toss potatoes with remaining Bertolli® Classico Olive Oil and herbs in bowl. Season with salt and freshly ground black pepper to taste. Place potatoes in baking dish.

Mix cooked sausage, ricotta and Parmesan. Season, if desired, with salt and freshly ground black pepper. Spoon filling into potatoes. Roast until crispy, approx. 10 to 15 minutes.

Plate potatoes. Top with chopped parsley and grated Parmesan. Drizzle with Bertolli® Extra Virgin Olive Oil, season with freshly ground black pepper and serve.

A perfect addition to your table this New Year’s or any night of the week.

Roasted Potatoes stuffed with Sausage recipe


We were hesitant at first deciding our thoughts of how well potatoes and sausage would mix, but the flavor was incredible. To check out this recipe and more from Bertolli and Chef Fabio Viviani visit www.whereflavorcomesfrom.com


I was supplied with the recipe and prouct for review purpose only. Regardless, I only recommend products or services I use personally and believe will be good for my readers. My opinion is always my own and it no way influenced. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. 

11 comments:

Pamela said...Best Blogger Tips[Reply to comment]Best Blogger Templates

This looks great. I never would have thought of combining them either.

Denise Taylor-Dennis said...Best Blogger Tips[Reply to comment]Best Blogger Templates

I will have to make this it sounds delicious.

Connor Harley said...Best Blogger Tips[Reply to comment]Best Blogger Templates

I wish I read about this sooner. But I guess it's not too late to make a batch for me and my family. It's quick, it's easy, and it certainly looks delicious.

Pam said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Those look delicious. I am going to whip up a batch of these.

Eileen McDonald said...Best Blogger Tips[Reply to comment]Best Blogger Templates

What a great looking food to feature at a party.

Terri said...Best Blogger Tips[Reply to comment]Best Blogger Templates

Hmmm. My son and I were just looking through my recipe books this week and coming up with new dishes to try. In our talks, we touched on the diversity of potatoes and toppings. Thanks so much for sharing this recipe - putting it on our list :)

Krista Grandstaff said...Best Blogger Tips[Reply to comment]Best Blogger Templates

I have a shower coming up and I think these will be a HUGE hit...much better than a potato skin (those scream Super Bowl..lol..not that I'm knocking them, but my team is out for the year...so I doubt I'll be celebrating with a tater! ;)

Holly Trudeau said...Best Blogger Tips[Reply to comment]Best Blogger Templates

These look delicious and love the relatively low prep time! I am a potato recipe fanatic so definitely going to try these, thanks!

Mary said...Best Blogger Tips[Reply to comment]Best Blogger Templates

I love this combination and that they are smaller potatoes.

Robin Wilson said...Best Blogger Tips[Reply to comment]Best Blogger Templates

This looks delicious! During the warmer months we eat little to no meat unless it is grilled as the heat just makes you want something lighter. But these with a salad, would be just a wonderful meal with very little work and time! Great pics BTW!

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