A preparation that can be used both as an appetizer and as a side dish, absolutely eclectic, ideal to accompany both the meat and the fish and the delicate flavor. Absolutely to try and realize to accompany your creations. Few simple ingredients but well matched, give an extra flavor to everything that we want to put next to him. Let’s see what it takes and how to proceed to achieve it.
____ _____ Ingredients for 4 people _____-__ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _____
1 bunch of Biete
50 grams of Fontina
300 grams of potatoes
Salt, pepper and E.V.O. oil Taste
To prepare our biete and potato patties, we must begin by washing and baking in a pot full of water, potatoes. We clean the biete and keep them aside. Let’s put another pot full of water on the fire and let it come to a boil. As soon as the water begins to boil, add a tablespoon of oil that will serve to give flavor to the vegetable and we put to blanch the Biete for 3 ‘ then scoliamole and let’s put aside. As soon as the potatoes are easily infilzabili with a fork, they will be cooked. Scoliamole, Sbucciamole and put them in a boule.
Mash the potatoes with a fork, season with salt and pepper then add the fontina cut into cubes, stir and put aside. We place in the center of the plate a coppapasta, we start to arrange everything around the leaves of chard leaving them sbordare beyond the mould, we fill the coppapasta with with the potatoes then we close the biete so as to seal the patty. We can complete the dish and serve.
Place the cake slightly decentralized on the plate from appetizer and serve together with smoked salmon, resting on one side of the patty, seasoned with a little ‘ oil, the juice of a lemon, pepper, basil cut into thin strips and fresh parsley. We complete with a drizzle of raw oil.