Ingredients for 4 portions
• 1 kg of potatoes (with firm flesh),
• 2-3 garlic cloves,
• 1 pęczek bazylii,
• 1 a bunch of parsley,
• 4 dag ziarenek pinii (or almonds),
• 3 dag drobno startego parmezanu,
• 7 łyżek oliwy,
• salt, pepper,
• 1 pęczek dymki,
• 5 spoons of white wine vinegar,
• 15 dag chudej wędliny (e.g.. cooked ham),
• 25 a dag of tomatoes,
• 1/2 główki sałaty,
• 2-3 łyżki kwaśnej śmietany
Preparation method:
Wash the potatoes, Cook 20 minutes in uniform.
Prepare the pesto sauce: Peel the garlic. Tear the basil leaves and parsley away from the stems. Mix the herbs with the garlic, parmesan cheese and 3 dag ziarenek pinii (or almonds). Combine with olive oil, season with salt and pepper.
Clean the balloon, wash, cut into thin rings. Pour the boiled potatoes with cold water for a while. While still hot, fill it with a fork and peel it. Cool slightly, to cut into slices. Boil the vinegar in a pot with 5 tablespoons of water, balloon, salt and pepper. Pour the hot stock over the potatoes, set aside, covered, on 15 minutes.
Cut the ham into strips. Roast the remaining grains of pine in a pan without fat, take off, cool. Wash the tomatoes, dry it, divide into quarters or halves. Remove funds with stones, dice the pulp. Ham, tomatoes and pesto sauce (put one spoon aside) mix with potatoes, set the salad aside, covered for another 30 minutes.
Clean the lettuce. Rinse the leaves, dry it, decorate a large plate or platter with them. Mix the potato salad thoroughly again, season. Transfer to the lettuce leaves, sprinkle with roasted pine grains. Pour over the sour cream and the rest of the pesto sauce. Serve immediately after preparation.
Preparation time:
1 hour (no waiting time),
1 portion = 480 kcal
