Crispy potato ‘’ravioli’’ and Pommery® Royale® Mustard with Cognac

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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

Imprimer la recette

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

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