| Recipe from the Black Countess of potato appetizers Ingredients12 potatoes as small as possible 2 tablespoons of fresh robiola50 g of creamy gorgonzola1/2 tablespoon of finely chopped walnuts1 tablespoon of peresale brandy, pepper PreparationBake the potatoes in their skins; peel them, cut them in half and dig them in a little. Season with salt and pepper. Mix the robiola with the gorgonzola and the walnuts, add the grappa and a pinch of salt and fill the half potatoes with the cream obtained. Pair them together, tie them with a toothpick and serve on salad leaves. |
