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Amarachi
Perfectly cooked potatoes with tartar and chicory salad
Homemade baked potatoes with beef pie and a salad of chicory, pear, gorgonzola, pecans and cranberries.
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Ingredients
Directions
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Peel the potatoes and cut into slices. Cook them in 10 minutes until done. Drain, evaporate and cool slightly.
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Heat the butter in 2 frying pans. Fry the potato slices with salt in 10 min. On medium heat until golden brown. Change regularly.
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Meanwhile sprinkle the tarttails with pepper and salt.
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Heat the remaining butter in a frying pan and fry the tarttails in 6-8 min. Rosé. Turn halfway.
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Meanwhile, cut the bottom of the stalk chicory and cut the chicory in half. Remove the hard core and cut the leaves into thin strips.
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Cut the pears into quarters, remove the core and cut the flesh into thin segments. Cut the gorgonzola into cubes.
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Mix the chicory, pear and cheese in a bowl. Finely chop the pecans and divide them with the cranberries over the salad.
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Sprinkle with the cremaceto classico, pepper and salt. Serve the salad with the fried tartars and potatoes.
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Nutrition
715Calories
Sodium10% DV240mg
Fat58% DV38g
Protein64% DV32g
Carbs19% DV57g
Fiber32% DV8g
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