Summary

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

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Instructions

1. Spontaneously designed, tasted and found to be very tasty:
2. 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.
3. 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.
4. Tastes great as a side dish with any type of meat or - my recommendation - with tofu schnitzel.
5. A fruity, dry red wine goes perfectly with it and also tickles the taste of the grappa.