Potato Dumplings with Broccoli and Prosciutto

Procedure and ingredients (serves four)


300 g small broccoli, 30 cl extra virgin olive oil, 30 cl stock, 300 g boiled potatoes, 4 slices Prosciutto di San Daniele, 200 g butter, salt and pepper to taste.


Shape the potatoes into small dumplings and roll them over the prongs of a fork. Cook the broccoli in boiling salted water, chilling in ice water when thoroughly cooked. Whisk the broccoli in a mixer with a little olive oil and stock until very smooth and creamy. Place the slices of Prosciutto di San Daniele on an oven tray and bake at 180 °C for ten minutes until crispy. Melt a little butter in a pan and brown the dumplings. Serve the broccoli cream on a flat dish then place the dumplings and finally the crispy slices of Prosciutto di San Daniele on top.

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