Description
Soft, creamy, curd, spicy, spicy, with salt crystals, with a delicate crust or noble blue mold Cheeses...! This is another one of my gastronomic love. The range of use of cheese in cooking is extremely wide: from soups to desserts. Today I propose to stay somewhere in the middle of the scale, and to prepare sweet potatoes (yams) in a lush cloud of three different cheeses.
Ingredients
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Sweet potato
350 g
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Cream cheese
100 g
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Blue cheese
100 g
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Mozzarella
100 g
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Cashews
2 Tbsp
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Black pepper
1 tsp
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Paprika sweet
1 tsp
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Salt
Cooking
Peel sweet potatoes and cut each potato into 3-4 pieces.
Put to boil until tender in salted water. It will take about 15 minutes.
In the meantime, I want to tell you about the cheeses that we'll need for this dish, because they all "g"! So, you need three kinds of cheese: soft cream (pictured left), blue (mold, pictured in the center) and mozzarella (right). The first two will tell you to pick up the analogs without reference to the brand.
Soft cheese "Saint Moret". Similar to "Philadelphia", only salty and a little softer, with almost a cottage cheese taste.
Cheese "Bresse Bleu". Soft cheese with a white penicillin rind on top and blue mold inside. This substitute for cheese is "Roquefort", "Gorgonzola", etc.
Well, with mozzarella problems should arise.
So, with the cheese out. Now back to the sweet potatoes that have already cooked. Cut it into rings.
Now forming the dish. If you have a portion of the refractory plates can be put right into them. In the absence of such, I used the foil sheets. Put on each sheet a layer of potatoes, top with a few "strokes" soft cheese, slices of cheese and nuts.
Then another layer of potatoes, again the same cheeses and nuts. Sprinkle with black pepper.
Sprinkle top grated on a coarse grater mozzarella and paprika powder. Slightly folded the edges of the foil, making the sides, so the cheese was not melted. And put in oven (180 degrees) for 15 minutes. At the last minute it is better to open the grill top.
Once formed Golden brown, take out of the oven.
Place on a plate (if baked in foil) and immediately served to the table.
It is important that at the time of filing the crust remained crispy, and the dish hot. Enjoyment is guaranteed!
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