30
Ingredients:
600g minced pork
6 medium potatoes
200g goat cheese
4 tablespoons crushed tomatoes
2 garlic cloves
1 medium onion
50ml olive oil
Salt
Oregano
Black pepper
Ingredients to Accompany the Potatoes:
1 lettuce
1 tin of stuffed olives
2 roasted red peppers
Ingredients for the Vinaigrette:
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt
Instructions:
First, preheat the oven to 200 degrees Celsius.
Peel the potatoes, wash them, and then dry them thoroughly with kitchen paper. Season with salt and pepper, drizzle with oil, wrap them in foil, place them on a baking tray, and roast until tender, turning them occasionally for even cooking.
Finely chop the onion and garlic, then set them aside. Heat oil in a frying pan; once warm, add the onion and garlic, cooking gently. Then add the minced pork, tomatoes, oregano, freshly ground black pepper, and a pinch of salt, and sauté everything thoroughly.
Cut the potatoes in half and use a melon baller to hollow them out, shaping them like boats. Fill them with the meat mixture. Chop the goat cheese and sprinkle it on top of the filled potatoes, then place them in the oven at 200 degrees until golden brown.
Clean the lettuce and dry it with kitchen paper, then finely chop it and place it in a bowl. Dress with the vinaigrette and arrange the lettuce around the plate, garnishing with stuffed olives and roasted peppers on each diner’s side. Place the filled potatoes in the centre of the plate.
