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BROCCOLI VELOUTÉ WITH HAM AND ROSEMARY BREAD-STICK

• 1 broccoli
• 2 medium-sized potatoes
• 1 onion • 2 cloves of garlic
• 1 l vegetable broth
• 1 teaspoon olive oil
• salt & pepper
• bread-stick
• slices of Prosciutto di Parma DOP

Wash the broccoli, discarding the larger leaves and keeping the smaller, more tender ones; divide the broccoli into “tops”. Peal and dice the potatoes. Peal the onion. Add 1 garlic clove and mince together. Fry the onion and garlic in a pan with a little oil; add the diced potatoes and cook for 2-3 minutes. Add the broccoli tops and tender leaves, leave to flavour for a couple of minutes while mixing. Cover with broth, bring to the boil and cook for 20 minutes. When cooked, sieve the broccoli velouté in a blender for a couple of minutes until it becomes creamy and homogeneous. Serve with the ham bread-stick, olive oil and ground black pepper.

 

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