Suzanne’s Recipe 16 – 2014 Pommes de Terre farcis avec Ricotta et des herbes du jardin
I have often been asked to bring in genuine Ricotta cheese from Italy. This is a soft, white cheese made from whey, after the curds have been used to make other cheese. The whey is treated, then boiled, after which it is strained. The resulting creamy cheese has a delicate, slightly tangy flavour and the texture has a slight crumbliness on the tongue. It can be used in many recipes and I decided to do stuffed potatoes with some home grown herbs for an easy family dish. The Xeres (sherry) vinegar adds a subtle tang to the filling.
- 2 large potatoes
- 1 tub of imported Italian Ricotta from the French Market shop.
- 1 Garlic clove
- 1 teaspoonful of Xeres (sherry) vinegar from the French Market shop.
- 4 – 6 few basil leaves
- A few chives
- Salt and pepper to taste
- Put the un-peeled potatoes in salted cold water and bring to boil, cook until soft about 25 minutes
- Pre-heat the oven to 180C Degrees
- Peel the garlic clove, place in blender and blend
- Wash and dry the basil leaves and add to the blender, blend with the garlic
- Put 4 large spoonfuls of the Ricotta in the blender
- Add the Xeres vinegar and blend together
- Add salt and black pepper to taste
- Cut the potatoes in half diagonally
- Scoop out a bit of the potato in the centre to form a slight cavity
- Spoon the Ricotta mixture on top of the potatoes
- Place on a baking tray in the oven
- Bake for about 30 minutes until lightly brown.
- Chop the chives and sprinkle over the top of the potatoes
- Serve while hot.
I recommend serving this fragrant garlicky dish with a glass of Cabernet Sauvignon, Shiraz blend.