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            Ricotta-Stuffed Potatoes Au Gratin
A creamy, cheesy alternative to traditional baked potatoes!
     Prep time
  15 minutes
 Cook time
   35 minutes
Serves 4
• 4 quality potatoes
• 2 cloves garlic
• 12 fresh basil leaves
• A few stalks of fresh chives
• Fresh parsley
• 1⁄2 cup (125 ml) ricotta cheese
• 1 tbsp (15 ml) apple cider vinegar • Salt and freshly ground pepper
• Cheddar cheese for gratin
• Arugula
• Wash and scrub potatoes with a brush under running water.
• Preheat oven to 400°F (200°C), placing rack in the middle of the oven. Bake potatoes for about 35 minutes or until they are soft and tender.
• In a food processor, combine garlic, basil, chives, and fresh parsley. Add ricotta, vinegar, pepper, and a small amount of salt.
• Cut baked potatoes lengthwise and gently scoop out a small amount of flesh. Stuff with ricotta mixture and top with cheddar cheese.
• Broil for a few minutes and serve on a bed of arugula.

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