Potato Cakes With Mozzarella And Pesto Recipes

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POTATO CAKES WITH MOZZARELLA AND PESTO



Potato Cakes with Mozzarella and Pesto image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 2h

Yield 8 servings

Number Of Ingredients 7

3 pounds large russet potatoes, scrubbed clean
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces mozzarella cheese
1/4 cup all-purpose flour
1/2 to 1 cup extra-virgin olive oil
1 small jar store bought pesto sauce

Steps:

  • Preheat the oven to 450 degrees F.
  • Bake the potatoes right on an oven rack until a bit overcooked, about 1 hour. Let sit until cool enough to handle, cut in half, and scoop out the flesh. Reserve the potato skins, if desired, for another use.
  • Lower the oven to 250 degrees F.
  • Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. You should have about 6 cups. Season the potatoes with the salt and pepper, and then divide them into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
  • Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties. Cover with the remaining patties. Shape the patties into smooth disks. Lightly dust the patties on both sides with flour. (Potato patties can be made ahead and covered and refrigerated up to 1 day before cooking.)
  • Heat a 12-inch skillet over medium-high heat. Add 3 tablespoons of oil and heat until the oil just begins to smoke. Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium. Cook until brown and crispy on both sides, 10 to 12 minutes total, turning once. If the potatoes absorb all the oil, add another tablespoon or 2 of oil to the skillet and cook the remaining 4 patties.
  • In a microwave-safe bowl, warm the pesto in the microwave for about 30 seconds or until warm throughout. Grate the remaining mozzarella.
  • To serve: Sprinkle each potato cake with grated mozzarella and place in a 250 degrees F oven until the cheese is melted. Spoon pesto on top of each cake and serve immediately.

MOZZARELLA AND PESTO TWISTS



Mozzarella and Pesto Twists image

Talk about your easy appetizers: These cheesy, pesto-filled twists come together with just three ingredients--crescent dough, mozzarella and pesto (plus a dusting of flour). This means more time with your guests and less time in the kitchen.

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 4

One 8-ounce tube refrigerated crescent dough
All-purpose flour, for dusting
1 cup shredded part-skim mozzarella (about 5 ounces)
1/4 cup store-bought basil pesto

Steps:

  • Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
  • Unroll the crescent dough sheet onto a lightly floured work surface and gently stretch into a 14-by-8-inch rectangle. Using a pizza cutter or sharp knife, cut the dough in half into two 7-by-8-inch rectangles. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the pesto on the top half of each rectangle, then sprinkle 1/2 cup of the mozzarella evenly over each half. Fold the bottom half of the dough upwards to cover the mozzarella and pesto and gently press the edges to seal.
  • Cut each rectangle into 8 strips, each about 1/2 inch wide. Carefully twist each strip several times, making sure to keep the filling intact, then place on the prepared baking sheet and pinch the ends to seal. Refrigerate the twists for 30 minutes. Bake until puffed and golden brown, 13 to 15 minutes. Serve warm.

POTATO CAKES WITH MOZZARELLA AND PESTO



Potato Cakes With Mozzarella and Pesto image

I was searching for a nice potato cake recipe when I came across this by Michael Chiarello. We LOVE mozzarella cheese in this house, and this hit the spot. This recipe might take a little bit more time than most, but the patties can be made up to a day ahead to save time on cooking day. (The pesto sauce jar is an estimate for I do not have one here now to be exact. It is just the small jar of pesto.)

Provided by SkinnyMinnie

Categories     Potato

Time 31m

Yield 8 serving(s)

Number Of Ingredients 7

3 lbs large russet potatoes, scrubbed clean
1 teaspoon salt
1/2 teaspoon black pepper, freshly ground
8 ounces mozzarella cheese
1/4 cup all-purpose flour
1/2-1 cup extra virgin olive oil
pesto sauce, store bought is fine

Steps:

  • Preheat the oven to 450º.
  • Bake the potatoes right on the oven rack until a bit overcooked, about 1 hour. Let sit until they can be handled.
  • Cut potatoes in half and scoop out the flesh. (Reserve the skins for another use if desired, or toss.).
  • Lower the oven to 250º.
  • Pass the potatoes through a potato ricer or grate them on the large holes of a box grater. This should give you about 6 cups of potatoes.
  • Season the potatoes with salt and pepper, and divide into 16 equal balls. Press each ball into a patty about 1/3-inch thick.
  • Cut half of the cheese into 1/4-inch pieces. Place a piece of cheese in the middle of each of 8 patties.
  • Cover with the remaining 8 patties and shape into smooth disks.
  • Lightly dust the patties on both sides with flour. (Patties can be stored for 1 day at this point).
  • Heat a 12" skillet over medium-high heat. Add 3 Tbs. of oil and heat until the oil just begins to smoke.
  • Place 4 patties in the skillet. When you hear the patties sizzle, lower the heat to medium.
  • Cook until brown and crispy on both sides, 10-12 minutes total. Turn only once. If the first 4 patties absorb all of the oil, just add another Tbs. or so to the skillet and cook the remaining 4 patties.
  • Warm pesto sacue in a micro-safe bowl for about 30 sec. or until just warm.
  • Grate the remaining mozzarella cheese.
  • To serve: sprinkle each potato cake with grated mozzarella and place in a 250º oven until the cheese is melted, spoon pesto on top of each cake and serve immediately.

Nutrition Facts : Calories 350, Fat 20, SaturatedFat 5.6, Cholesterol 22.4, Sodium 479.1, Carbohydrate 33.4, Fiber 3.9, Sugar 1.6, Protein 10.1

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