Arrivederci

baked patatoe

The days of the fireplace are almost finished, and frankly I am very happy! To bring the wood in and light the fire every day is heavy. But at last the sun is high and the days are starting to be long. The months in front will be spent  in the vegetables garden and other work around our land. So, there will be little time to relaxes! Anyway to celebrate the end of winter I decided to put in the embers of this last fire a couple of potatoes. The baked potatoes are a traditional English dish and I adore them, the beauty is that you can fill them with anything you want. Failing to find the Cedar cheese, I thought to fill my potatoes in this way: a coriander and pistachios pesto with the addition of ricotta cheese. Arrivederci winter !

Serves 2
2 large potatoes
1 handful of coriander
10 grams pistachios
½ clove garlic
150 grams of ricotta
Evo Oil
Salt and pepper
How it works:
with a fork  make holes in the potato, wrap them with aluminum foil and put the embers ( If you have a fireplace).Or if you don’t  you can put them directly in the oven. Wrapping in foil will give a softer skin . About 1 hour cooking on a high heat. In mixer blend the coriander, pistachios, ½ clove of garlic. Add plenty of olive oil (1 / 3 cup), salt and pepper and mix everything until it becomes a creamy pesto. Pour into a bowl and add the ricotta. When the potato is soft, cut in half and drizzle with pesto.