Pyramid of potatoes from Provence

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Pyramid of potatoes from Provence

Pyramid of potatoes from Provence





Ingredients
Number of people
-
6
+

4 potatoes (Agathe variety)

1 egg

1/2 onion

80 g black tapenade

50 g green tapenade

200 g fresh goat cheese

Fleur de sel de Camargue

Ground coriander

7 tablespoons sunflower oil

2 basil leaves

1 tomato (decoration)



Preparation 
TOTAL TIME: 1 HR
Preparation: 30 min
Cooking time: 30 min
Step 1
I peel, wash, wipe and grate the potatoes in the container. I chop the very fine onion. I can also grate it with the potatoes.
Step 2
I mix the tapenades with the goat cheese in the 2 bowls in equal quantities (be careful, if the tapenade is too strong, I add a little more cheese, especially with the black one).
Step 3
I squeeze the grated potatoes with my hand to squeeze out as much juice as I can. I add an egg and a hint of ground coriander and mix it all with a fork.
Step 4
I heat the large frying pan with 3 tablespoons of oil.
Step 5
I line the bottom of the pan with a thin layer of potatoes by shaking the pan so that it does not stick while pressing on to make a compact cake (be careful not to burn with the oil).
Step 6
Once the edges are crispy, I slide the patty on the lid, turn the pan over on the lid and turn it over to cook the other side of the patty (this is the most difficult part of the recipe).
Step 7
Once cooked, I turn it over on the first cooking surface and slide it into the presentation dish that I keep warm on the hot water pan with the bell.
Step 8
I will spread the black tapenade cake to within one centimetre of the rim while I heat the small pan with 2 tablespoons of oil to make a smaller cake in the same way, which I will place centered upside down on the first full of tapenade.
Step 9
I will make a cake slightly smaller than the second one and while it is cooking, I brush it with green tapenade up to one centimetre from the edge.
Step 10
Once cooked, I will slide it onto the plate and use the sangria glass to hollow it out and make clean edges that I place on the first two and line with black tapenade.
Step 11
I finish with a last little cake that I will cut with the yoghurt pot.
Step 12
I finish by sprinkling a pinch of fleur de sel and decorating with tomato peelings and a basil leaf.
Step 13
Cut into quarters and serve with a salad of lamb's lettuce in balsamic vinegar and olive oil without waiting too long (the crunchy goes away with the tapenade). (Besides that it's beautiful, I really want to taste it!)
Step 14
JUSTINE wishes you a good tasting
Step 15
By the way, My Dad wants to try MY recipe with reblochon, foie gras or a melted leek!
Author's note
Recipe created, made for the final the framework of the cooking competition "Les jeunes Chefs de Camargue de moins de 12 ans".

I add my grain of salt

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