Réalisation
Preparation time: 20 minutes
Cooking time: 10 minutes
Difficulty: Easy
Category: Aperitif
Ingrédients
For 4 people :
• 500 g of large, firm-fleshed potatoes (Agria, Samba, Bintje ...)
• 60 g of Pommery® Royal Mustard® with Cognac
• 5 cl of peanut oil
Crispy potato "ravioli"and Pommery® Royale® Mustard with Cognac
Steps:
- Wash and scrub the large potatoes and pat dry the skin.
- Using a well-sharpened mandolin (Please pay extra attention to your fingers), make about forty very thin slices of potato and place twenty of them on a large cling film-wrapped baking sheet.
- On each slice, place in the center 3 grams of the Pommery® mustard.
- Cover with the remaining twenty slices of potatoes.
- In a non-stick pan, heat a little peanut oil, and arrange the potato ravioli, spacing them slightly as to not stick to each other.
- Brown and crisp. Turn the ravioli over and repeat on the other side.
- Repeat the operation to cook the 20 ravioli.
- These ravioli will have the crunchy consistency of crisps on the outside, but the inside will remain soft thanks to the Pommery® Royal Mustard® with Cognac.
Recipe imagined and produced by chef Frederic Le Guen-Geffroy