èVita Residue-Free Levante roast potatoes on a basil velouté sauce, with buffalo mozzarella and red onions: the perfect combination of flavours!
Ingredients for 4 people
èVita Residue-Free Levante potatoes, 400g
Buffalo mozzarella, 250g
Red onion, 200g
Basil, 100g
Parsley, 20g
Pine nuts, 30g
Grated Parmigiano, 50g
Fresh cream, 200 ml
Garlic, 2 cloves
Rosemary, to taste
Extra virgin olive oil, as required
Table salt, to taste
Black pepper, to taste
Preparation
Thoroughly wash the potatoes, cut them in half and then cut just a few of them into wedges, next leave them to soak in water for 30 minutes. This will get rid of the potatoes’ excess starch. In the meantime, clean and roughly slice the red onion, then put it to one side. Drain the potatoes and quickly dry them.
Wash the rosemary, dry it and roughly chop it. Add enough extra virgin olive oil into a large bowl, then mix the potatoes and the onion with the rosemary. Season with salt and pepper. Put a swirl of oil into a baking tray along with a clove of unpeeled garlic, and the pre-seasoned potatoes and onions. Bake in a preheated conventional oven at 190°C for about 35 minutes.
In the meantime, wash the basil and parsley leaves under cold running water and gently dry them with a cloth. Lightly toast the pine nuts in a non-stick pan without adding any oil. Pour the fresh cream into the pan with the garlic and bring it to a gentle boil. Cook over a low heat for about 5 minutes, stirring from time to time.
Transfer the cream with the garlic into a blender. Add the basil and parsley leaves, the toasted pine nuts and the grated Parmigiano Reggiano. Blend until you get a smooth, even mixture, then leave it to cool down for about 30 minutes.
Once the required time is up, take the potatoes and onions out of the oven and leave them to cool down for a few minutes. You can now plate it all up. Add your basil velouté sauce onto the bottom, then put the potatoes and onions around the edges and the buffalo mozzarella in the middle.
Image: Canva