This recipe is a personal favorite of Chef Michael Chiarello.
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- 1.5001 ½ lb. Idaho® potatoes, peeled and cut into large chunks
- 4.0004 oz. red onion
- 0.500½ cup cider vinegar
- 0.500½ tsp. dried oregano
- 2.0002 oz. mozzarella cheese slice, quartered
- 10.00010 Tbsp. olive oil
- 12.00012 oz. cucumber, peeled, seeded and cut diagonally into 1/4" thick crescents
- 2.0002 medium ripe, Fresh California Avocados, cut into 1/2" dice
- 1.0001 large, ripe tomato, cut into bite-sized chunks
- 1.0001 small head iceberg lettuce, shredded
- 0.000 Salt & freshly ground pepper to taste
- Preheat oven to 325 degrees F.
- Cover potatoes in large pot with salted water. Bring to boil over high heat; cook until potatoes are tender, about 10 minutes. Drain well; scatter on a baking sheet; let cool several minutes and place in oven to dry, about 20 minutes. Let cool. Put through ricer or large holes of box grater.
- Put dried potatoes in bowl; season with salt and pepper. While potatoes are in oven, cut onion into quarters, slice thinly for 1"-long pieces. Place in non-reactive bowl with vinegar and oregano; let stand 15 minutes. Divide potatoes into 8, 2-oz. balls. Pick up one in palm of hand, top with 1/2-oz. cheese and cover with second potato ball. Press and shape potato around cheese to form cake. (May be prepared ahead to this point, covered and refrigerated up to 1 day prior to cooking.)
- Heat 2 Tbsp. olive oil in non-stick skillet over medium heat, or in electric frying pan set at 350 degrees F. Cook polpette until brown and crispy on both sides, about 20 minutes. While polpettes are cooking, make salad.
- Whisk remaining olive oil, and salt and pepper to taste into onion-vinegar mixture. Add cucumber, avocados and tomato; toss well. Arrange a nest of lettuce on each of 4 plates. Spoon salad over each nest and top with a polpette. Spoon additional dressing over all.
For more Idaho® Potato Recipes visit IdahoPotato.com