2 kg Ardo Sweet potato wedges 300 g Ardo Red onion slices 10 g Italian herb mix 300 g cacioricotta 1 lime 60 g sugar 100 g almonds 100 ml olive oil 100 ml white wine vinegar Salt
Preparation
Combine the red onion with the lime zest, wine vinegar, 30 g salt and 60 g sugar. Allow to steep for at least 2 hours.
Bake the sweet potato wedges until crispy in the oven.
Combine the rest of the Italian herb mix with the olive oil.
Toast the almonds.
Crumble the cacioricotta over the hot wedges, remove the onions from the brine and pat dry, then use to top.
Drizzle with Italian herb oil and top with the toasted almonds and some coarse salt.
