Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Cut a little off the upper and lower part of the potatoes, scoop out the insides using a melon baller, leaving a border of approx. 3 mm. Cook the potatoes (uncovered) in boiling salted water for approx. 15 mins. until soft. Drain the potatoes, allow to cool slightly, transfer to a plate.
Mix the burrata, oil, crème fraîche and salt, stuff the potatoes with the mixture. Top with the caviar and basil leaves.
|Tip:||Cook the inside of the potatoes in boiling salted water. Allow the potato to cool slightly, mix with vinegar, oil, herbs, salt and pepper, and serve as a salad.|
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