In article >,
"Giusi" > wrote:

> I've never done either and don't plan to, but I do a traditional pugliese
> antipasto that is similar and which I find miraculously good.
>
> I keep the salt from one cooking to the next, so it isn't wasteful.
> Buy as many tiny new baking potatoes (this can be done with other tiny
> potatoes, but they will be marginally less good) as you need. Wash them
> very well, and dry them. Rub some olive oil on them with your hands. N a
> deep baking dish, lay a layer of very coarse salt, (almost rock salt but I
> can't think of what the US equiv would be) then a layer of potatoes, then
> salt, then, etc. until you end up with salt. I happen to use a soufflé dish
> which seems ideal for its depth.
>
> Pop that into a very hot oven, 225°C or 450°F and cook for about an hour.
> Brush the salt off and serve. I can handle these right off by wearing
> surgical gloves, but have sort of iron hands by now. Some might want to
> wear a nice new pair of gardening gloves.
>
> When serving a more elaborate dinner, I serve fresh, soft goats cheese with
> these. Otherwise they are eaten plain.

Oh, man, Giusi -- that sounds SO good! I'll give it a go the next time
I have new potatoes!

Miche

--
Electricians do it in three phases