Barbecued Provolone on home-made veggie-burger

Method

1. Boil the potatoes (skin on) starting with cold salted water and drain them as soon as they are soft inside.
2. Top and tail the French beans, scald them in salted water, then cool them in cold water.
3. Peel and mash the potatoes, add the chopped French beans, salt, oil and pepper.
4. Cut the green part of the courgettes into strips and season them with a little lemon juice, oil, salt and pepper.
5. With the aid of a pastry cutter, turn the potato mix into burger-shaped medallions.
6. Quickly pan-fry them with a little olive oil.
7. Clean the frying pan with kitchen paper, then use the pan to heat up Auricchio slices (approximately 2 cm thick).
8. Once it is crusty outside and melting inside, assemble the dishe with an Auricchietto slice, a home-made veggie-burger and the seasoned courgette strips.

Chef's tip

If you prefer you can also add an egg or two to the potato mixture, so that the burgers get firmer once cooked. Just make sure you choose good quality (possibly organic) eggs from free-range hens!

Serving suggestion

Serve this dish on a bed of salad with some crusty home-made bread.

Wine selection

Chianti Classico, Sangiovese, Syrah, Primitivo, Cabernet or Chardonnay.

Family tip

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Dish history

If you are searching for an attractive, deliciously tasting dish for your children, here comes a recipe suggestion you might want to try out! A home-made potato-burger accompanied by a slice of melting Provolone cheese and fresh, marinated courgettes.. Served with crispy bread, this dish will make everyone happy!