Potatoes with burrata and caviar

Potatoes with burrata and caviar

Total: 30 Min. | Active: 30 Min.
gluten-free
Nutritional value / people: 269 kcal
, Fat: 14 g
, Carbohydrate: 24 g
, Protein: 9 g

Ingredients

4 people

Hint:


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
kochen@bettybossi.ch

Potatoes

12 raclette potatoes
salted water, boiling

Burrata filling

1 burrata (approx. 150 g), finely chopped
1 tbsp olive oil (e.g. Fine Food olive oil with basil)
1 tbsp crème fraîche
¼ tsp sea salt (e.g. Murray River Salt Flakes)
20 g white sturgeon caviar (e.g. Fine Food Swiss Alpine Caviar)
2 sprigs basil, leaves torn off
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How it's done

Potatoes

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.

Burrata filling

Mix the burrata, oil, crème fraîche and salt, stuff the potatoes with the mixture. Top with the caviar and basil leaves.

Good to know
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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