Patate Novelle al Forno con Mousse di Formaggio

Immagine Ricetta

gourmet

Preparation time

Orologio15 minuti

Difficulty

OrologioDifficile

Cooking time

Orologio35 minuti

Servings

Porzioni4

Scopri la ricetta per le patate novelle al forno con una delicata mousse di formaggio spalmabile, scorza di limone ed erba cipollina. Un contorno sfizioso e fresco, perfetto per ogni occasione! #patatenovelle #forno #formaggiospalmabile #erbacipollina #scorzadilimone #ricettafacile #contorno #cucinaitaliana #cucinasana #piattigourmet

Ingredients

Procedure

  • 0. Rinse the new potatoes thoroughly under running water, removing any remaining dirt. Cut them in half, leaving the skin on, to retain their sweetness and texture. In a bowl, toss the potatoes with olive oil, salt, and pepper.
  • 1. Preheat the oven to 200°C. Place the halved potatoes on a baking sheet lined with parchment paper, cut side up. Bake the potatoes for about 25-30 minutes, or until golden brown and soft inside. You can check for doneness by inserting a fork into the potatoes; it should go in easily.
  • 2. Meanwhile, prepare the cream cheese mousse. In a bowl, combine the cream cheese, grated lemon zest, and chopped chives. Mix well until smooth and well-combined. Season with salt and pepper to taste.
  • 3. Once the potatoes are done, remove them from the oven and let them cool for a few minutes. Add a generous spoonful of cheese mousse to each potato half. Garnish with a few more fresh chives and, if desired, a pinch of white pepper. For a more meticulous finish, you can use a piping bag.
  • 4. Serve baked new potatoes as a delicious side dish or as a main dish, accompanied by a fresh salad or other meat or fish dishes.
  • 5. Chef's Tip: You can add a touch of sour cream or Greek yogurt to the cheese mousse to make it even softer and lighter. For an even fresher touch, you can add a few chopped mint leaves. With these baked baby potatoes, the crispy potato and creamy cheese mousse create the perfect combination of flavors! 🍽️
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    Creation date Apr 28, 2025