Brazil

Salad: 04 medium potatoes, 01 bunch of kale, 01 onion cut into slices

Cream: 01 box of sour cream, 50 g of mustard, juice of 1 lemon, 50 g of fractionated Gorgonzola, 50 g of pitted green olives, salt and pepper to taste

Baked Potato with Cream

Pre asse as batatas ou cozinhe, para a receita o ponto e ao dente com 1 colher de chá de sal! 

Para o Creme: Em uma tigela adicione o creme de leite em temperatura ambiente, adicione a mostarda e bata com o fue, adicione aos poucos o suco do limão mexendo levente com o fue, adicione o gorgonzola fracionado, a azeitona, o sal e a pimenta misturando até que fique homogêneo, leve a geladeira e reserve até que as batatas estejam concluídas! 

Corte em tiras bem finas a couve


Para a montagem: Em um prato fundo coloque a couve e a cebola, coloque as batatas por cima e coloque o creme a gosto! Bom apetite

Pre-roast the potatoes or cook, for the recipe, done and al dente with 1 teaspoon of salt!

For the Cream: In a bowl add the cream at room temperature, add the mustard and beat with the fue, gradually add the lemon juice, mixing lightly with the fue, add the fractionated gorgonzola, the olives, the salt and the pepper mixing until smooth, refrigerate and set aside until potatoes are done!

Cut the kale into very thin strips


To assemble: In a deep dish, place the cabbage and onion, place the potatoes on top and put the cream to taste! Enjoy your food

Baked Potato with Cream

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