2 tablespoons olive oil
1/4 cup red wine
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 pound russet potatoes
2 tablespoons all-purpose flour
1 packon instant dessert pasta
In a large resealable plastic bag, mix together olive oil, red wine, onion, green bell pepper, potatoes and flour. Seal bag and shake until flour is moistened and can be formed into a ball. Place potatoes, pasta and bread into bag and shake until coated wasters.
To serve, cover bag with plastic wrap and refrigerate it at least 2 hours, so that it does not dry out too much. Serve warm or cold.
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