Passiflora: the baked potato with a Mediterranean flavour | Romagnoli F.lli Spa
Tuna buzzonaglia is combined with our Twister variety potatoes, with their light yellow flesh and intense flavour, in this ‘Passiflora’ baked potato. This taste of the Mediterranean stems from...
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Cooking tools:
- Oven
- Pastry brush
- Nonstick skillet
- Saucepan
- Colander
- Chef's knife
- Cutting board
- Plate
- Spoon
- Measuring spoon
Ingredients
- Large Twister variety potatoes, 4
- Tropea red onion, 1
- Tomato passata, 1l
- Tuna buzzonaglia, 350 g
- Green beans, to taste
- Pine nuts, to taste
- Pitted black olives, to taste
- Extra virgin olive oil, 4 tablespoons
- Salt, to taste
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