Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the arugula pesto by combining 100 grams of fresh arugula, 30 grams of pine nuts, 40 grams of grated Parmigiano Reggiano, 1 peeled garlic clove, 15 ml of lemon juice, 30 ml of olive oil, 2 grams of salt, and 1 gram of black pepper in a food processor until smooth.

2. 2

   Slice 800 grams of sweet potatoes into 0.5 cm thick rounds, ensuring they are uniform for even cooking.

3. 3

   Heat 200 ml of olive oil in a large heavy-bottomed pan or skillet over medium-high heat until it shimmers.

4. 4

   Carefully flash-fry the sweet potato rounds in batches for 2 to 3 minutes per side, until golden brown and tender-crisp; ensure not to overcrowd the pan and transfer cooked medallions to a plate lined with paper towels to drain excess oil.

5. 5

   Season the flash-fried sweet potato medallions immediately with 3 grams of salt and 1 gram of black pepper.

6. 6

   To assemble, arrange a bed of seasoned sweet potato medallions on serving plates, top each with a generous dollop of 250 grams total of stracciatella cheese, and drizzle liberally with the prepared arugula pesto.

7. 7

   Garnish with a few fresh basil leaves before serving.