Cooking Instructor, Food Blogger, Cookbook Author, and Personal Chef, bringing the traditional and authentic taste of regional Italian, Spanish, Portuguese, French, Tunisian, and Moroccan cuisine to your table.
My menus are created exclusively to satisfy your personal preferences. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP
1 bunch Italian parsley, remove stems 1 large garlic clove ¼ cup slivered almonds ¼ cup grated parmesan cheese Pinch red pepper flakes Salt and pepper to taste 1/4- 1/3 cup extra virgin olive oil 1 cup shredded mozzarella
1.Preheat oven to 400 F.
2.Boil or bake the potatoes until just tender. Cool, slice in half lengthwise, and remove part of center leaving a thick outer shell.
3.While the potatoes are cooking, add the parsley, garlic, almonds, cheese, red pepper flakes, salt and pepper.When creamy, add the oil a little at a time. Process until creamy. In a small bowl, mix the pesto with the center of the potatoes and mozzarella.
4.Stuff each potato half with the pesto cheese mixture.Place on a cookie sheet and bake until golden on top.
This a great bite size potatoes that can be served as a Tapas dish or a side accompaniment with any entree. They can be preped ahead and bake right before you are ready to serve.