Perfectly cooked potatoes with tartar and chicory salad

Name: perfectly cooked potatoes with tartar and chicory salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg something crumbly potatoes; 60 g unsalted butter or margarine; 4 beef tartlet; 500 g sprout chicory; 2 ready to eat pear; 75 g gorgonzola; 60 g unroasted pecans; 50 g cranberries; 2 el cremaceto classico

Homemade baked potatoes with beef pie and a salad of chicory, pear, gorgonzola, pecans and cranberries.

Ingredients

Directions

Peel the potatoes and cut into slices. Cook them in 10 minutes until done. Drain, evaporate and cool slightly.
Heat the butter in 2 frying pans. Fry the potato slices with salt in 10 min. On medium heat until golden brown. Change regularly.
Meanwhile sprinkle the tarttails with pepper and salt.
Heat the remaining butter in a frying pan and fry the tarttails in 6-8 min. Rosé. Turn halfway.
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.
Cut the pears into quarters, remove the core and cut the flesh into thin segments. Cut the gorgonzola into cubes.
Mix the chicory, pear and cheese in a bowl. Finely chop the pecans and divide them with the cranberries over the salad.
Sprinkle with the cremaceto classico, pepper and salt. Serve the salad with the fried tartars and potatoes.