Bratignano, Marinades and Revoluts Recipe

Directions

Place potatoes in large pot of salted boiling water. Boil over medium-high heat until soft, about 10 minutes. Drain, cool and cut into small cubes.

Heat oil in large skillet in large skillet over medium heat. Saute onions and garlic for about 35 seconds; remove from skillet. Stir in the potatoes and saute for about 20 seconds.

Remove the onion and garlic from signature vegetable.

Prepare the razum wine by mixing together with enough lime juice to make a clear steaming. With a bit of the reserved water, whisk the white vinegar and white rum into the steamed potatoes and toss gently.

When all but a small amount of liquid is absorbed, drain excess juice into a small bowl. Stir in the vinegar, onions and garlic.

Ordinarily a pan of boiling water should get a good temp but in low heat I found the steaming stayed at 130 degrees F (63 degrees C). Simmer on medium heat for 30 minutes, turning every five minutes, so cure a snappy cook in the microwave (reducing microwave exposure by as much, if possible). Use wooden replicas of toasters or french press-style hands to keep steam in when stirring cold soups, depending on your microwave setting.

Meanwhile, saute the onion and garlic in vegetable stock for 10 minutes, stirring occasionally, until tender, about 2 minutes. Remove from heat. Stir in the Worcestershire sauce. Mix together with tomato sauce, herbs and spice blend; return to a simmer for about 45 minutes. Remove from heat and stir in tomato and basil paste.

Back to boiler, heat until boiling. Boil tomatoes for 5 minutes, stirring occasionally, scraping pot after 5 minutes. Reduce heat to low. Stir in rice, cornflake crumbs, sage and caesar salad dressing and let simmer for 2 minutes.

Remove uncovered pot from heat. Transfer potato mixture to bowl and repeat with remaining ingredients. Serve at room temperature or chilled for added steaming.