Servings:
6
Prep time:
30
Cooking time:
60
INGREDIENTS
- - 800 g of yellow potatoes
- - 350 g of fresh goat cheese
- - 2 bunches arugula
- - 2 bunches of dandelion
- - 50 g of leeks
- - 50 g of sesame seeds
- - 2 handfuls of precooked corn flour for polenta
- - 1 tablespoon parsley
- - 8 tablespoons of extra virgin olive oil
- - Salt
- - Pepper
INSTRUCTIONS
- Boil the whole potatoes with the peel. Peel and mash with the potato masher making them fall in a bowl, then mix them with sesame seeds, 5 tablespoons of olive oil and a pinch of salt
- Oil 4 cake molds and bake with corn flour. Then ly in all the potato mixture obtaining a edge around about a finger high, like a little tart.
- Prepare the stuffing. Combine in a pan the dandelion with the finely chopped leek, add salt and pepper, then toss over high heat for 2 minutes spraying with one to two tablespoons of water. Then add the chopped arugula, parsley, goat cheese and the remaining oil, stir and continue until the mixture is dry
- Distribute the filling in the potatoe quiche, sprinkle with corn meal and bake at 220 ° C for 10 minutes. Turn out on the dish and accompany eventually with a fresh salad
