As usual I couldn't resist adding a cookbook to our Vermont bookshelf when we were up there. This holiday it was Mario Batali's Italian Grill. For the uninitiated Mr Batali is the Don, the Grande formaggio, the Umberto testacalo enormo of Italian cooking in the USA. A bit like our Ruth Rogers and Rose Gray but with considerably more testosterone. But that's by the by, one of the dishes I tried was a simple recipe for grilled sweet potatoes en Cartoccio (in a parcel) It's very easy and perfect for a barbecue. We had it as a slightly different accompaniment to a grilled New York strip steak. When your guests open them they should get a lovely waft of sweet smelling steam Ingredients 1 sweet potato per person I heaped tsp brown sugar 1 heaped tsp butter Olive oil Salt and pepper Aluminium foil Method For each guest tear off a sheet of foil about 12 x 14 inches Peel and slice potatoes into 1/4 inch thick slices Put in a bowl with olive oil and mix to cover lightly with oil
Cooking and eating with my family and friends