Stuffed sweet potatoes, goat ricotta, sautéed balsamic onions and bacon

Stuffed sweet potatoes, goat ricotta, sautéed balsamic onions and bacon

4 sweet potatoes
100 g of goat ricotta
1 pak choi
1 onion
6 slices of bacon
Organic Balsamic Vinegar of Modena
Extra virgin olive oil
Salt and pepper

Suggested match

Silver Leaf

Organic Balsamic Vinegar of Modena PGI

Prodotto non disponibile per la vendita online

Method

Cut the potatoes in half and place them on a baking sheet with parchment paper, sprinkle with oil and bake at 190 C ° for 30 minutes.
Brown the bacon in a non-stick pan until it becomes crispy.

Clean the pak choi and blanch the leaves for one minute in boiling water. Let them dry on absorbent paper. Cut it into small pieces and mix it in a bowl with the ricotta, season with oil, salt and pepper.

Cut the onion into rings and brown it for a few minutes in a pan with a drizzle of oil, add 3-4 tablespoons of Organic Balsamic Vinegar of Modena and let it evaporate.

When the potatoes are ready, put them on a plate and serve with ricotta, chopped bacon and onions with Balsamic Vinegar.

Organic: pure and natural.
Try them with this recipe

Discover the range

Organic: pure and natural.
Try them with this recipe

For lovers of purity without compromise, all the products in the Carandini organic line are the fruits of sustainable agriculture.
Their balanced taste is the perfect accompaniment to your cooking.

Discover the range

Silver Leaf

Organic Balsamic Vinegar of Modena PGI

Gold Leaf

Organic Balsamic Vinegar of Modena PGI

Emilio Silver Organic

Organic Balsamic Vinegar of Modena PGI

Emilio Gold Organic

Organic Balsamic Vinegar of Modena PGI

Giuseppe Organic

Organic Aged Balsamic Vinegar of Modena PGI

Antonio Organic

Organic Aged Balsamic Vinegar of Modena PGI

Green Leaf

Organic Sweet Wine Vinegar

Bianca Organic

Organic Sweet White Vinegar

Organic Glaze

with Balsamic Vinegar of Modena PGI

White Organic Glaze

with Sweet White Vinegar

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Organic Balsamic Vinegar of Modena PGI