The potato nests can be filled with a variety of ragouts: vegetarian with asparagus tips, peas and baby carrots; with ground meats; or with fish such as sole or shrimp.
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INGREDIENTS |
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Potatoes |
1 |
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kg |
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Frozen peas |
400 |
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g |
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Diced ham |
100 |
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g |
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Grated "Pecorino" |
30 |
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g |
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Butter |
60 |
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g |
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Grated Parmigiano Reggiano |
50 |
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g |
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Eggs |
3 |
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yolks |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Boil the potatoes, peel them, and run them through a food mill. In a mixing bowl, work in 40g of butter, the grated Parmigiano Reggiano, the egg yolks, and a pinch of salt and pepper until homogenous. |
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| 2. |
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In a sauté pan cook the peas in the remaining butter. Add diced ham and a pinch of salt and pepper. Transfer the potato purée mixture into a pastry bag. |
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| 3. |
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Cover a sheet pan with parchment paper and make large rings with the purée filling in the middle to create a base. Place in oven at 250°C (480°F) for 15-20 minutes or until golden brown. |
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| 4. |
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Transfer nests to a service plate and fill with peas and ham, sprinkling with the grated "Pecorino" just before serving. |
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"Pignoletto dei Colli Bolognesi" or a "Chardonnay frizzante dei Colli Piacentini" (a sparkling chardonnay) |
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