Lunette di Patate with Herbed Ricotta Filling

Ingredients

• 4 large potatoes, peeled and cubed (800g) 4 large potatoes, peeled and cubed (800g)
• 1 cup (250g) ricotta cheese 1 cup (250g) ricotta cheese
• 2 tablespoons fresh basil, finely chopped 2 tablespoons fresh basil, finely chopped
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for brushing Olive oil for brushing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool slightly.
3. 3.
   In a mixing bowl, combine the ricotta cheese, basil, parsley, thyme, minced garlic, Parmesan cheese, salt, and pepper. Mix well.
4. 4.
   Mash the cooked potatoes until smooth and add them to the ricotta mixture. Stir until fully combined.
5. 5.
   Take a spoonful of the potato and ricotta mixture and shape it into a crescent shape. Place it on the prepared baking sheet. Repeat with the remaining mixture.
6. 6.
   Brush the potato crescents with olive oil and bake for 20-25 minutes, or until golden and crispy.
7. 7.
   Serve the Lunette di Patate warm as an appetizer or a side dish.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooking them can result in a watery potato mixture.
• Ricotta cheese — Use a good quality ricotta cheese for a creamy and flavorful filling. If the ricotta is too watery, drain it before using.

Tips & Tricks

• For a crispy exterior, brush the potato crescents with olive oil before baking.
• Experiment with different herbs like rosemary or oregano to customize the flavor of the ricotta filling.
• Serve the Lunette di Patate with a side of marinara sauce or a garlic aioli for dipping.

Serving advice

Serve the Lunette di Patate as an appetizer at your next gathering or as a side dish alongside a main course. They pair well with a fresh green salad or roasted vegetables.

Presentation advice

Arrange the golden-brown Lunette di Patate on a platter, garnished with a sprinkle of fresh herbs like basil or parsley. The crescent shape adds an elegant touch to the presentation.