The flavour of Romagnoli F.lli potatoes of the Elodie variety is the star of the “Ginestra” gourmet baked potato offered by the Serramare Garden chefs.
A one-of-a-kind location in Cesenatico, in the heart of the Emilia-Romagna Riviera, where you can savour delicious filled potatoes set among the colours of a lush nursery garden. This is Serramare Garden, which has chosen the excellence of Romagnoli F.lli potatoes for its culinary creations. Straight from its menu, we offer “Ginestra”, a mouthwatering Elodie-variety potato with yellow skin and flesh, filled with baked aubergines, baby tomato confit, tahina sauce and crunchy almonds.
Ingredients for 4 people
Large Elodie-variety potatoes, 4
Aubergines, 2
Baby tomatoes, 20
Sugar, 1 tablespoon
Tahina, 50 g
Lemon, 1/2
Chopped almonds, to taste
Oregano, to taste
Extra virgin olive oil, 4 tablespoons
Salt, to taste
Water, as required
Preparation
Wash, dry and cut the baby tomatoes in half, spread them out on a baking tray with the cut part facing upwards, sprinkle them with sugar and a pinch of salt and then bake at 140°C for 25 minutes.
In the meantime, wash, dry and thinly slice the aubergines, brush them with extra virgin olive oil on both sides, add a pinch of salt and bake them in the oven at 160°C for 20 minutes, turning them halfway through.
Meanwhile focus on the tahina sauce, which you make by vigorously mixing the sesame seed sauce (tahina), the juice of half a lemon and 60 ml of water.
Now move on to cooking the potatoes. Wash them, carefully dry them and coat them evenly with extra virgin olive oil using a pastry brush. Add a pinch of salt and bake in a preheated oven at 180°C for about 60 minutes. When the potatoes start to turn golden brown, take them out of the oven, cut them in half down the longer side, place them on a deep plate and season with salt.
Plate them up by arranging the following in order on each potato: the aubergines, baby tomato confit and a tablespoon of tahina sauce. Finish with chopped almonds and oregano.
Image by Serramare Garden
