- some baby carrots
- 3 rather large potatoes
- tartar sauce
- peppers from Carmagnola sauce Cascina San Cassiano
cook the potatoes in abundant salted water, then drain, peel and divide them in half. With one scoop from ice cream eliminate part of the interior in order to obtain a certain space that will be stuffed later with the tartar sauce. Take the part removed from the inside of the potatoes and mash it with a fork. Mix it with the pepper sauce in order to obtain balls that will serve as a plate finish. Serve placing in the center of the plate a half potato that will serve as a base for baby carrots.
Blog: In cucina con Roberta