Summary

Ingredients

• 300 g potato (s), purple
• 1 scoop mozzarella
• 5 stalks parsley, fresh
• 150 g mushrooms, brown
• 1 shallot (s)
• 1 shot white wine
• salt
• Black pepper from the mill
• Fat for the pan
• Balsamic cream

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Instructions

1. Peel the potatoes and cut into approx. 0.5 cm thick slices. Heat the fat in a large pan on medium heat and fry the potato slices for 1 minute on each side, season with plenty of salt and pepper. Place the slices side by side on a parchment-lined baking sheet.
2. Preheat the oven to 150 degrees circulating air.
3. Cut the mozzarella into small pieces, put it in a bowl, mix in the finely chopped parsley and knead everything well with a fork. Put a blob of this mixture on each potato slice, press down a little and place the tray in the oven on the middle rack for about 10 minutes.
4. Heat the fat again in the pan on medium heat, sauté the finely chopped shallot, then add the diced mushrooms and fry briefly while turning. Deglaze with a dash of white wine, season with salt and pepper, cover the pan and turn off the heat.
5. Take the baked potato slices out of the oven, arrange on a plate with the carpaccio and place the mushrooms in the middle. Drizzle a few drops of crema di balsamic vinegar over the potato slices, garnish and serve.
6. Correspondingly portioned, it is also suitable as a starter.