Hasselback potatoes
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Cocottine potatoes and broccoli with gorgonzola
ingredients
servings
4
Chives powder
to taste
Yellow corn flour
3 spoons
Broccoli
400 grams
Gorgonzola DOP
200 grams
Potatoes
2 unit
starters from Italy
Cocottine potatoes and broccoli with gorgonzola
Cocottine potatoes and broccoli with gorgonzola
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An appetizer, a second or a contour, this dish can be eaten as and when you want, also suitable for vegetarians and easy to prepare.
preparation
step 1
Peel the potatoes and cut into thin slices. Put them in soaking 10 minutes in cold water. Cut broccoli tops and cook them steam until they are soft, add salt when cooked.
step 2
Preheat oven to 180 ° C. Dry the potatoes and put them on a baking sheet. Salt them and spend a little oil. Bake in oven for 15 minutes and then remove from the oven, leaving it on.
step 3
Take 4 ramekins. Fill them with a layer of potatoes, then add broccoli and gorgonzola at will, depending on the taste that you want to give. Finish with another layer of potatoes.
step 4
Sprinkle the top with another gorgonzola.Spolverare with the yellow flour, chives apart and a little oil. Bake for 20 minutes in a convection oven.
