For: 4 people • Preparation : 20 minutes • Cooking : 10 minutes • Difficulty : easy
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Ingredients
- 1 Large firm-fleshed potato (Agria, Samba, Bintje, etc.): 500 g
- Old-fashioned mustard with Cognac: 60 g
- Peanut oil: 5 cl
Recipe process
- Wash the large potato and dry it.
- Using a well-sharpened mandolin (be careful of your fingers), make about forty slices of potato as thin as possible and place twenty of them on a large baking tray covered with plastic wrap.
- On each slice, place 3 grams of old-fashioned mustard in the center.
- Cover with the remaining twenty potato slices.
- In a non-stick frying pan, heat a little peanut oil and arrange the potato ravioli, spacing them slightly apart.
- Brown and crisp. Turn the ravioli over and do the same on the other side. Repeat the operation to cook the 20 ravioli.
- These ravioli will have the crispy consistency of chips on the outside, but the inside will remain soft thanks to the old-fashioned mustard.
