Ratte potatoes stuffed with Gorgonzola

Préparation

10min

Cooking

20min

Difficulty

Cost

For 6 people

18 small ratte potatoes, all approximately the same size

6 slices Bayonne ham, cut into thin strips

150 g Gorgonzola, cut into thin strips

Salt

Freshly-milled pepper

Cook the potatoes al dente in a saucepan of boiling salted water for 5 min.

Cool, peel and slice in half lengthwise.

Place a slice of Gorgonzola between the two potato halves, put the potato halves back together and hold in place with a strip of ham. Season with pepper.

Preheat the oven to 200 °C and bake for 15 min.

Enjoy hot.

Perfect wine pairing

More about this grape variety

Sauvignon Blanc de France

Sauvignon Blanc is a world-renowned star with very French roots. It is a favorite with palates of wine lovers thanks to its aromatic power, and especially its freshness and liveliness. The dream pairing: sardines and salty seafood. Sardine Lasagna with Citron Confit Fondue is the perfect pairing with Sauvignon Blanc. Indeed, this blue fish with a strong, salty flavor needs a tangy, exuberant wine that can stand up to it. It is also a perfect match for all seafood served raw or in sauces. These wines are also wonderful with white meats and raw cured ham. Sauvignon Blanc goes very well with light or marinated meats, such as chicken, as its liveliness softens and mellows out the meat. This is even truer when the chicken is served with fresh herbs or a dash of lemon juice.