A lovely combination if you're a fan of Parmesan and creamy potatoes. We cooked in the evening, after work, and enjoyed it watching 3 House M.D episodes, along a couple of orange caramel windmills. They were delicious, pretty light and very Italian-tasting, matching the spring which is unwinding outside.
Ingredients (serves 2):
- 500 g peeled potatoes
- some salt and pepper
- 150 ml sour cream (low-fat, about 10%, and thicker type, like yogurt, not liquid)
- 75 g grated Parmesan
- half a lime
- 3-4 tablespoons capers
- a little olive oil
Cut them into smaller bite-size chunks, place them in salted water and boil for 20 minutes:
After they're done, drain the water and put them in a frying pan with the olive oil.
Add the cream, salt and pepper right away:
Squeeze the lime juice on top:
Also add the Parmesan (reserving 2 tablespoons):
Mix very well and let cook for a couple of minutes. Arrange on two plates and decorate with the remaining Parmesan and capers. It's done, dig in!
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