Ingredients
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
Tomatoes
Sauce
To serve
How it's done
Potatoes
Cook the potatoes in boiling salted water for approx. 25 mins. until soft. Drain the potatoes, allow to cool slightly.
Tomatoes
Heat the oil in a wide non-stick frying pan. Stir fry the tomatoes, garlic and thyme for approx. 5 mins. Turn down the heat, reduce the tomatoes for approx. 5 mins.
Sauce
Place the cottage cheese and ricotta in a measuring cup. Add the cornichons along with 4 tbsp of the drained cornichon liquid, puree.
To serve
Place the potatoes, eggs and sauce in a bowl, roughly mash with a potato masher. Mix in the fennel, plate up together with the tomatoes. Drizzle with the oil and tahini, garnish with the mint and sprinkle with fleur de sel.
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