Filter
Reset
Sort ByRelevance
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.
Share
Tweet
Pin
Whatsapp
Print
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.
Blogs that might be interesting
-
20 minMain disholive oil, saveloy, Red onions, baby potatoes, mild paprika, Kale,stir-fried kale with cervelat
-
15 minMain dishonion, garlic, red pointed pepper, couscous, traditional olive oil, sieved tomatoes, fresh basil, chicken bolt,fast couscous with chicken leg
-
50 minMain dishwhite quick-cooking rice, coalfish fillet, soy sauce, ginger powder, Red pepper, lemon, sesame oil, Chinese vegetable mix,coalfish fillet with soy sauce
-
40 minMain dishQuinoa, chili pepper, yellow bell pepper, bunch onion, garlic, apple cider vinegar, traditional olive oil, chicken breast, fresh thyme, traditional olive oil, ready-to-eat avocado, fresh coriander,jamie olivers golden chicken skewers with yellow pepper sauce and black quinoa
Nutrition
715Calories
Sodium10% DV240mg
Fat58% DV38g
Protein64% DV32g
Carbs19% DV57g
Fiber32% DV8g
Loved it