Tomato-mozzarella and potato-salami skewers
DIFFICULTY
easy
easy
RATING
COOK TIME
45 mins
45 mins
TOTAL TIME
45 mins
45 mins
Ingredients
Servings:
6
- 600 g baby potatoes
- 1 package (125 g) small mozzarella balls (about 15 pieces)
- 4 Stem(s) Basil
- 6 Tomatoes (about 80 g each)
- 1 TABLESPOON Balsamic vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 7-10 Tbsp coarse salt
- 30 g wafer-thin sliced Italian salami
- 7-10 Tbsp Rosemary on skewers
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the potatoes and cook for about 20 minutes. Then rinse cold and peel. In the meantime drain the mozzarella balls. Pluck large basil leaves and chop the rest of the basil. Wash, clean and halve the tomatoes.
- 2
Sprinkle the cut sides with vinegar, season with salt and pepper. Stick basil leaves and mozzarella balls with wooden skewers on the tomato halves. Fry potatoes in hot oil until crispy. Season with coarse salt, pepper and chopped basil and cut in half lengthwise. Put salami slices between 2 potato halves and pin them with small rosemary stalks or wooden skewers
Nutrition Facts
KCAL
190 kcal
190 kcal
CARBS
17 g
17 g
FATS
9 g
9 g
PROTEINS
8 g
8 g
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