• 2 lbs of potatoes (white or red)
    • 3 peeled garlic cloves
    • 3 yellow chillies
    • 14 oz. of ricotta cheese.
    • 1/2 cup of olive oil
    • 6 oz. of chopped boneless olives.
    • 4 sliced cooked eggs
    • 2 fresh lettuces
    • Salt, to taste.
Potatoes with

  1. Peel the potatoes and cook them in a pot with boiling water and a pinch of salt, until they soft. When they´re cooked, drain the water and let them cold.
  2. Then cut the yellow chillies in halves and take out the seed with a spoon, then cube them (we recommend to do it with latex gloves, so your hands stay clean. Then wash the chilli halves with water and fry the halves with 3 garlic cloves in a pan with olive oil. Simmer for 10 minutes. Then turn the fire off and let it cold.
  3. Now liquefy the fried chilli in a food processor adding ricotta cheese and ½ cup of olive oil until you get a soft cream.
  4. To serve, place 2 lettuce leaves in the dish and put some potatoes on top. Sprinkle the sauce and decor with the egg slices and the chopped olives.