List of Ingredients
- 2.2 LBS. of Large potatoes
- 7 OZ. of Red chard
- 7 OZ. of Buffalo mozzarella
- 4 OZ. of Fava beans, shelled
- Bread crumbs
- Lemon
- Nutmeg
- Extravirgin olive oil
- Salt
- Pepper
Method
Peel the potatoes, cut away their tops and cut them in half, obtaining 2 drums. Boil them in salted water for 20 minutes, drain, oil and let them cool on a tray.
Blanch the fava beans in boiling salted water for 1 minute, remove the skins and mince. Trim the chard and cut the leaves in half lengthwise. Blanch for 30 seconds in boiling water, immerse in ice water and, once chilled, drain. Cut the mozzarella into cubes and dry the excess liquid with kitchen paper. Mix with the minced fava beans, the grated lemon rind, 1 oz. of breadcrumbs, salt, pepper and nutmeg (filling).|Pierce the half-potatoes with a pastry cutter (ø 1 inch); put the rings obtained on a baking sheet lined with baking paper, stuff with the filling and bake at 355°F for about 15 minutes. Remove from the oven, top with the boiled chard and serve immediately.