Ingredients
2 Golden Potatoes
2/3 cups of dried Dates
1 Fuji Apple
1 teaspoon of Salt
( Add more later to taste )
1 teaspoon of Black Pepper
( Add more later to taste )
1/4 Pound of Mozzarella Cheese
Measure 1/2 Cup of Extra Virgin Olive Oil
THEN SUBTRACT FROM THIS 3 Tablespoons of Extra Virgin Olive Oil.
So you will have: 1/2 CUP MINUS 3 TABLESPOONS of Extra Virgin Olive Oil.
Bread for slicing
( This meal is served over thick bread. )
PART 1
(1)
Cut Potatoes and set aside
( Cut it so that it cooks quicker. )
Cut Apple and set aside
( Cut it just like the potatoes. )
Measure out dates
Cut Mozzarella Cheese - If you need to.
( Shredded Mozzarella cheese is also fine.)
PART 2
(a)
Heat your Extra Virgin Olive Oil over medium heat
( My heat settings range from 1 - 10; I used "5". )
(b)
Add your Potatoes / Dates / Apples
at the same time to heated oil.
(c)
Add your Salt and Black Pepper.
(d)
Cover and let cook stirring occasionally.
Let your potatoes soften - you'll know this
when your fork sinks easily into it.
(Cook time varies from 10 - 14 minutes or more
depending on how thick you cut your potatoes.
Just make sure they don't overly brown!)
(e)
When potatoes are soft, add
and melt in mozzarella cheese.
( That is, sprinkle your mozzarella cheese
all over top. Cover and don't stir. )
(f)
Reduce heat to low.
( My heat settings range from 1 - 10; I used "3". )
Let your Mozzarella cheese melt all over top.
When your Mozzarella Cheese has melted, turn off heat.
It is done!
Serve a helping over thick White Bread.
Bon Appetit!
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