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Prosciutto Rosettes on Le Curé Labelle Cheese Latkes

Prosciutto Rosettes on Le Curé Labelle Cheese Latkes


4 portions

Ingredients

  • 50 g (2 oz) new potatoes, shredded
  • 1 egg
  • 40 g (1 1/2 oz) Le Curé Labelle cheese
  • Salt and freshly ground pepper
  • 10 ml (2 tsp.) olive oil
  • 5 ml (1 tsp.) sour cream
  • 2 thin slices of prosciutto
  • 4 fresh basil leaves

Preparation

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  • In a bowl, mix the potatoes, egg and cheese. Add salt and pepper and divide the mixture into four pancakes (latkes) of equal size.
  • Add the oil to a hot skillet and fry the latkes for two to three minutes on each side, then let cool.
  • Put a small dollop of sour cream on each latke.
  • Top with a prosciutto rosette and fresh basil leaf and serve.

You can use this cheese for this recipe

Accompaniments

Fruity and medium-bodied

These medium-bodied wines have a more intense colour, a rich nose dominated by fruit aromas and present but subtle tannins.

See wines