Hasselback potatoes with sun-dried tomato pesto and olives

Ingredients :

Ingredients for 4 people:
8 small potatoes
For stuffing:
80 g Almaverde Bio sun-dried tomatoes
70 g parmesan or pecorino cheese
15/18 g Almaverde Bio olives
6 sage leaves
extra virgin olive oil

Course :
Side dish
With products :
Preparation :
Wash the potatoes, put them in a pan with plenty of water and cook them for 8/10 minutes, they should remain firm. Drain and let them cool, peel the potatoes and make close incisions without cutting the slice. Blend together the ingredients for the filling and insert it between the cuts you made. Arrange the potatoes in an oven dish sprinkle with a drizzle of oil and bake at 180°C for 30 minutes or until cooked, the time depends on the size of the potatoes, if the surface should brown too much cover with aluminum foil and lower the temperature to 170°C. Serve the potatoes hot as an appetizer or side dish.
Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”

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