Creamy Cheese and Potato Boats
Category: Appetizers
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| New potatoes | 6200g |
| Ripe tomatoes | 80g |
| Stracchino cheese | 100g |
| Marjoram | To taste |
| Sage | To taste |
| Rosemary | To taste |
| Black pepper | To taste |
| Fine salt | To taste |
| Lemon zest | ½ lemon |
| Sunflower seed oil | To taste |
Instructions:
-
Prepare the Potatoes:
Begin by thoroughly washing the new potatoes, then drying them with a towel. Using a small spoon or melon baller, scoop out the inside of each potato to create small “boats,” ensuring you leave enough flesh on the sides to maintain the boat shape. Keep the scooped-out potato flesh aside for later. -
-
Prepare the Tomatoes:
Slice the ripe tomatoes into thin rounds, then cut them into small cubes. Add the cubed tomatoes to the reserved potato flesh. Finely chop the mixture. -
Cook the Mixture:
Heat a drizzle of sunflower oil in a skillet over medium heat. Add the finely chopped tomato and potato mixture, and season with salt to taste. Continue to sauté for about 10 minutes until the vegetables soften. -
Chop the Herbs:
While the tomato and potato mixture is cooking, finely chop the marjoram, sage, and rosemary leaves. Add them to the skillet, stirring well to combine. Continue cooking for a few more minutes until the flavors meld. -
Prepare the Stracchino Cheese Cream:
In a bowl, place the Stracchino cheese and mash it with a spoon to soften. Add the zest of half a lemon, salt, and freshly ground black pepper. Mix well until smooth and creamy. -
Heat the Oil:
In a separate pot, heat sunflower oil to about 100°C (212°F). You can use a kitchen thermometer to measure the oil temperature accurately. -
Fry the Potato Boats:
Once the oil reaches the desired temperature, carefully immerse the potato boats into the hot oil. Fry them for 10-12 minutes, ensuring they stay fully submerged in the oil to achieve an even golden color. Once the boats are crisp and golden, remove them from the oil and place them on a tray lined with paper towels to absorb excess oil. Season both sides with a pinch of salt. -
Assemble the Boats:
Carefully stuff each fried potato boat with the tomato-potato-herb mixture that you previously cooked. Once filled, arrange the boats on a cutting board or serving platter. -
Garnish and Serve:
Top the filled boats with a few fresh marjoram leaves for a burst of flavor and garnish with a sprinkle of black pepper. Serve immediately as a delicious appetizer!
Pro Tips:
- Ensure the oil temperature remains consistent while frying the potatoes. This will help them crisp up evenly without becoming greasy.
- Stracchino cheese can be substituted with ricotta or cream cheese if unavailable, though the flavor profile will change slightly.
- You can add a dash of chili flakes for a spicy kick if you prefer a little heat in your dish.
Enjoy these warm, crispy, and creamy potato boats as a perfect appetizer for any gathering or special occasion!
