Mammoli of purple potatoes Vitelotte with lardo di Colonnata and Sicilian broccoli
x4
Ingredients for 4 people
500 g Mammoli of purple potatoes Vitelotte
1 garlic clove
1 sprig of rosemary
Pulp of 2 tomatoes, diced
100 g blanched broccoli florets
80 g lardo julienne
Extra virgin olive oil
2 glasses of broth
1 ball of black truffle
Chopped parsley or mixed herbs
Chili pepper or spicy oil
Salt and white pepper
Procedure
In a pan, heat the oil and sauté the garlic with a sprig of rosemary until golden. Add the lardo and let it melt over low heat, then add the broccoli, tomato cubes, and broth. Bring to a boil, then remove the garlic and rosemary. Meanwhile, cook the Mammoli in plenty of salted boiling water, drain, and transfer to the pan. Toss for a few minutes, adding a little cooking water if too dry. Sprinkle with Parmesan or mild pecorino, parsley or herbs. Adjust salt and pepper and, if desired, add a little chili pepper. Garnish with fresh rosemary sprigs and a drizzle of extra virgin olive oil. (Optional black truffle should be added at the end, but do not add the chili pepper).
Chef Valentino Marcattilii for Master Show event on January 30, 2017. Palazzo di Varignana, Resort & Spa Varignana, Castel S.Pietro (BO).
