Description
It's amazing how much different the taste of the food so harmoniously in one dish! Crisp with a soft texture wild rice, soft and delicate taste of the mozzarella with piquant sun-dried tomatoes and olives)) Interested? Come visit ;)
Ingredients
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Figure
0.5 cup
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Potatoes
2 piece
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Vegetable oil
300 ml
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Garlic
3 tooth
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Mozzarella
50 g
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Green olives
10 piece
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Sundried tomatoes
8 piece
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Pine nuts
1 handful
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Olive oil
2 Tbsp
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Salt
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The mixture of peppers
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Dill
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Corn starch
1 Tbsp
Cooking
Rice is boiled in salted water, as directed on the package.
Potatoes wash, peel, grate on a grater for Korean. Soak a paper towel and sprinkle with corn starch using a strainer.
Heat vegetable oil in a convenient container. 2 cloves of garlic cut in big pieces and fry in oil for 2-4 minutes, take out the garlic from the oil and throw away.
Then fry potatoes in the oil portion, forming round flat cakes, until Golden brown.
Potato pie spread on a paper towel and allow to drain excess fat. While it is hot, sprinkle with salt and pepper to taste.
Mozzarella cut into strips, olives cruzalegui, the remaining clove of garlic to grind.
Then the cooled rice is mixed with mozzarella, olives, garlic and dressed with olive oil (I made fragrant oil from the sun dried cherry tomatoes. Thanks to a quick recipe Olenka Babich, I now always have sun-dried tomatoes!). Salt, pepper to taste.
Next, spread all on a platter. First, potato pie, then slide the rice mix. Spread on top sun-dried tomatoes, sprinkle with pine nuts and herbs.
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