Mozzarella buffers au gratin

Name: Mozzarella buffers au gratin
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Potatoes; 1 Egg; 2 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp clarified butter; 2 Tomatoes; 1 (125 g) scoop of mozzarella cheese; 16 Thin slices of salami; 7-10 Tbsp spiced pepper; 7-10 Tbsp some basil leaves

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Potatoes
1 Egg
2 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp clarified butter
2 Tomatoes
1 (125 g) scoop of mozzarella cheese
16 Thin slices of salami
7-10 Tbsp spiced pepper
7-10 Tbsp some basil leaves

Directions

1
Peel, wash and coarsely grate the potatoes and mix with egg, flour and salt. Fry approx. 8 flat buffers from the potato mixture in hot clarified butter until golden brown on both sides. Wash and dry the tomatoes and cut out the stalks. Cut the tomatoes into slices.
2
Drain mozzarella and cut into 8 slices. Cover each buffer with 1-2 tomato slices, 2 salami slices and mozzarella. Sprinkle with seasoned pepper and bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 5 minutes. Sprinkle with basil leaves