Ingredients
Ingredients for 10 servings:
- 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
Allergens
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.
