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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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