Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Simple | 4 | 65 minuti |
Ingredients
| 550 g | potatoes |
| nutmeg | |
| 200 g | cooking cream Sterilgarda |
| table salt | |
| extra virgin olive oil |
Preparation
- Boil the potatoes for 40 minutes
- In a saucepan, reduce the cream by 50%
- Peel the potatoes while still hot and mash them
- Cook the potatoes over medium heat in a non-stick pan to evaporate the moisture
- Sift the potatoes through a strainer. To make the procedure easier, use a spatula to crush the potatoes
- Add a pinch of salt and work the mixture by hand until you obtain a smooth and compact dough
- Pour the reduced cream into a pan. Add the potato block and mix everything together
- Turn off the heat and add salt and nutmeg
Clean the courgette flowers by delicately removing the pistil. Prepare the filling by combining the Sterilgarda ricotta, egg, chopped cooked ham, grated ...
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