INGREDIENTS

For 4 people :

  • 500g of potatoes (preferably untreated because the skin must be kept)
  • 200g of feta
  • 1 small red onion
  • 1 spring onion
  • A few spoons of Confit Tomato Cream Sur le Sentier des Bergers
  • Salt pepper
  • Olive oil

PREPARATION

  1. Preheat the oven to 210 °.
  2. Clean the potatoes, then cut them into half-centimeter rounds.
  3. Steam them for 8 minutes, then drizzle with olive oil and bake for 10 minutes.
  4. Meanwhile, crumble the feta, cut the red onion into thin rings and chop the onion.
  5. When the potatoes are cooked, decorate them with the feta cheese, the onions, the scallions, and a few spoons of candied tomato cream.

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burrata-au-pesto-de-roquette

INGREDIENTS

For 4 people :

  • 500g of potatoes (preferably untreated because the skin must be kept)
  • 200g of feta
  • 1 small red onion
  • 1 spring onion
  • A few spoons of Confit Tomato Cream Sur le Sentier des Bergers
  • Salt pepper
  • Olive oil

PREPARATION

  1. Preheat the oven to 210 °.
  2. Clean the potatoes, then cut them into half-centimeter rounds.
  3. Steam them for 8 minutes, then drizzle with olive oil and bake for 10 minutes.
  4. Meanwhile, crumble the feta, cut the red onion into thin rings and chop the onion.
  5. When the potatoes are cooked, decorate them with the feta cheese, the onions, the scallions, and a few spoons of candied tomato cream.

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