Sweet Fried Potatoes with Grappa À La Cambiador
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large sweet potato (s)
- 1 handful tomato (s), dried
- 2 spring onion (s)
- 150 g mozzarella
- 5 tablespoon oil (rapeseed oil)
- 5 tablespoon olive oil, Italian
- 25 g pine nuts
- 4 tablespoon schnapps (Italian grappa)
- some salt and pepper
- some parsley
- some oregano
- some coriander
- some marjoram
Print Recipe
Pin Recipe Instructions
- Spontaneously designed, tasted and found to be very tasty:
- Put 5 tablespoons of grappa, 4 tablespoons of Italian olive oil and some of the spices and herbs in a container. Add the previously chopped spring onions and the mozzarella and marinate in them for approx. 30 minutes.
- Peel the sweet potato, cut into approx. 1 cm thick slices and fry in hot rapeseed oil at low to medium temperature (level 1.5-2 of 3) with the addition of salt and pepper. When both sides are lightly golden brown after about 10 minutes, add the pine nuts and the finely chopped sun-dried tomatoes. Fry for another 4-5 minutes over medium heat. Then add the prepared mixture of mozzarella, grappa and spring onions to the pan and fry for another 4-5 minutes at the same temperature. Serve hot.
- Tastes great as a side dish with any type of meat or - my recommendation - with tofu schnitzel.
- A fruity, dry red wine goes perfectly with it and also tickles the taste of the grappa.
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