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Panneschieve with white-wing shallots à la Didi

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Ingredients for 1 servings:

  • 5 shallots
  • 40 g butter
  • ½ tsp sugar
  • 1 shot of white wine
  • 400 g potatoes
  • 1 tbsp sunflower oil
  • 1 tsp sea salt from the mill
  • 1 tsp ground Szechuan pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Fried potatoes made from raw potatoes with white wine shallots

Peel the shallots, slice them into rings, and sauté them in the butter with the sugar until translucent and caramelized. Deglaze the shallots with the white wine. Remove the shallots from the pan. Peel the potatoes, slice them, and place them in water to prevent them from browning. Heat a pan with the oil. Dry the potatoes thoroughly, add them to the hot pan, and season with sea salt and ground Szechuan pepper. Once the potato slices are browned, stir in the shallots. Heat everything through, arrange on a plate, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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