Ricotta cashew nuts in sweet and savory version
101 recipes
Batata Jacket
ingredients
servings
2
American sweet potatoes
400 grams
Vegetable cooking cream, glutenfree
120 grams
Cherry tomatoes
4 unit
Fresh thyme
2 sprigs
Cashew nuts
100 grams
Water
50 grams
Lemon juice
2 teaspoons
Natural sea salt
to taste
Food yeast flakes
1 spoon
Apple vinegar
3 teaspoons
second courses from Europe
Batata Jacket
Batata Jacket
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
My personal version of a classic English recipe
preparation
step 1
The preparation of the batata jacket begins the evening before by soaking the cashew nuts. Since it starts to get hot, better keep them in the fridge.
step 2
The next day drain the cashew nuts, rinse them under running water and place them in the jug of a blender. Add all the ingredients indicated to prepare the crème fraîche: 100 g cashew nuts, 50 ml water, 1/2 lemon juice, flake yeast, salt, apple vinegar.
step 3
Blend until you get a creamy mixture. Pour the cream into a container with lid and let it rest until the batts are ready.
step 4
Wash the 2 batatas well as they will be cooked with the peel. Take two sheets of aluminum large enough, put a batata in the center of each and create a well sealed bag.
step 5
Bake at 220 ° C for at least an hour. Meanwhile grate the veg cheese that melts (not the cream indicated in the ingredients), cut into small pieces the well washed tomatoes, cut the green part of the spring onion, rinse and dry.
step 6
Take the cartons out of the oven and carefully open them. Be careful not to burn yourself with steam. Cut in two each batata, make some incisions in the pulp on both halves so as to penetrate the cheese veg well.
step 7
Put the grated cheese veg on both halves of each batata, close the bag and put it back in the oven, without turning it on. The heat still present in the oven will help to melt the cheese veg first.
step 8
Once ready, serve the two halves of the batatas, even inside the open bag, garnishing with the small tomatoes into small pieces, the spring onion, the thyme leaves and the creme fraiche.
