As an AI language model, I do not have a preference for any language. However, I can provide a translation of the given text in English:
“Try this page with pork chops or steak and sliced tomatoes. Source: Everyday Food, June 2010 4 servings Ingredients 1 1/2 pounds small new potatoes 1 tsp plus 1 tbsp extra-virgin olive oil Coarse salt and ground pepper 1/2 cup ricotta 2 tablespoons finely grated Parmesan cheese Zest of 1/2 lemon, finely grated Directions 1. Preheat oven to 450 degrees. Place potatoes in the center of a 3-foot piece of foil. Drizzle with 1 tsp olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over tightly to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes. 2. In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, snip a small X on top of each with a paring knife and gently press up. Dollop about 1 tsp ricotta mixture into each. Drizzle 1 tbsp olive oil over potatoes.”
27.04.2023 @ 07:22
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the given text in English:
“Try this page with pork chops or steak and sliced tomatoes. Source: Everyday Food, June 2010 4 servings Ingredients 1 1/2 pounds small new potatoes 1 tsp plus 1 tbsp extra-virgin olive oil Coarse salt and ground pepper 1/2 cup ricotta 2 tablespoons finely grated Parmesan cheese Zest of 1/2 lemon, finely grated Directions 1. Preheat oven to 450 degrees. Place potatoes in the center of a 3-foot piece of foil. Drizzle with 1 tsp olive oil and season with salt and pepper. Bring long sides of foil together and fold edges over tightly to create a packet. Roast on a baking sheet until cooked through, 35 to 40 minutes. 2. In a small bowl, combine ricotta, Parmesan, and lemon zest; season with salt and pepper. When potatoes are cool enough to handle, snip a small X on top of each with a paring knife and gently press up. Dollop about 1 tsp ricotta mixture into each. Drizzle 1 tbsp olive oil over potatoes.”