Italian potato parcels

Name: Italian potato parcels
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g larger potatoes; 7-10 Tbsp Salt; 1 package (125 g net) Mozzarella cheese; 25 g Pine nuts; 50 g dried tomatoes (in oil); 2 Branches of rosemary; 1 Garlic clove; 5-6 Tbsp Olive oil; 100 g black olives; 7-10 Tbsp freshly ground white pepper; 7-10 Tbsp Rosemary; 7-10 Tbsp parchment paper; 7-10 Tbsp Kitchen yarn

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g larger potatoes
7-10 Tbsp Salt
1 package (125 g net) Mozzarella cheese
25 g Pine nuts
50 g dried tomatoes (in oil)
2 Branches of rosemary
1 Garlic clove
5-6 Tbsp Olive oil
100 g black olives
7-10 Tbsp freshly ground white pepper
7-10 Tbsp Rosemary
7-10 Tbsp parchment paper
7-10 Tbsp Kitchen yarn

Directions

1
Wash potatoes thoroughly and cook in boiling salted water for about 20 minutes. In the meantime, pour the mozzarella into a sieve, drain and cut into slices. Roast the pine nuts in a pan without fat, remove from the pan and set aside.
2
Drain the tomatoes and cut into large pieces. Wash the rosemary, dab dry and pluck the needles from the twigs. Peel garlic, chop finely and stir into olive oil. Form parcels (candies) from parchment paper and tie them together at both ends with kitchen string.
3
Place on a baking tray. Drain potatoes, quench, drain and halve. Mix potatoes, olives, tomatoes and rosemary, season with salt and pepper. Distribute into the packets. Add the mozzarella evenly.
4
Sprinkle with pine nuts. Drizzle olive and garlic oil evenly over the top. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 10-12 minutes. Remove from the oven and serve immediately with fresh rosemary as desired.