New potatoes with dip, pesto and ham

Name: New potatoes with dip, pesto and ham
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg new potatoes; 2 Basil pots; 2 Garlic cloves; 20 g Pine nuts; 10-12 TABLESPOONS Olive oil; 15 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 small onion; 1/2 bunch Parsley; 1 potty Chervil; 250 g cream quark (40 % fat); 3 TABLESPOONS Milk; 8 discs Kasseler cold cuts; 4 discs raw smoked ham; 10 g roasted pine nuts to sprinkle

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg new potatoes
2 Basil pots
2 Garlic cloves
20 g Pine nuts
10-12 TABLESPOONS Olive oil
15 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 small onion
1/2 bunch Parsley
1 potty Chervil
250 g cream quark (40 % fat)
3 TABLESPOONS Milk
8 discs Kasseler cold cuts
4 discs raw smoked ham
10 g roasted pine nuts to sprinkle

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. In the meantime, wash and pat dry for the pesto basil. Pluck the leaves from the stalks, except for something to garnish.
2
Peel garlic and chop finely together with basil and pine nuts in the universal chopper. Add olive oil bit by bit and at the end briefly mix in the Parmesan cheese. Season with salt and pepper.
3
For the quark dip, peel and finely dice the onion. Wash parsley and chervil, dab dry and, except for a little chervil for garnishing, pluck leaves from the stems. Chop the herbs finely and mix them together with the quark, milk and onion.
4
Season to taste with salt and pepper. Pour the potatoes onto a sieve, rinse with cold water and peel off the skin as desired. Mix the hot potatoes and pesto. Arrange on a plate together with smoked pork and ham.
5
Serve garnished with chervil and basil. Sprinkle with roasted pine nuts if desired. Add a curd dip extra.