Torta di patate e broccoli Romani (Roman broccoli and potato mash)
serves
4
"Piero (from Geko restaurant in Olbia) and Jacopo (from Dopo Lavoro Ricreativo in Frascati) gave me this recipe as a really versatile side dish. It’s a great accompaniment to meat or any main meal, but substantial enough to sit on its own for lunch or dinner. They use Romanesco broccoli, but you can use any kind of broccoli, or even cauliflower. Even though it is called a torta, it’s not a ‘cake’ – torta is a blanket Italian term for anything that has been formed or has a shape; essentially it’s like a bake or a smash of sorts. The garlic and chilli give so much flavour; the best way to enhance the dish is with a slug of good extra virgin olive oil." Recipe by Piero Drago and Jacopo Ricci via Maria Pasquale.
Ingredients (5)
- 2 large waxy/boiling potatoes
- 1 Romanesco broccoli
- 1/4 cup (60ml) extra virgin olive oil
- 1 garlic clove, finely chopped
- 1 red chilli, seeded and finely chopped
Method
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1.Boil the potatoes with their skins on in a medium saucepan of salted water for 30 minutes, or until tender. Drain, and when cool enough to handle, peel off the skins and cut the potatoes into large pieces.
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2.While the potatoes are cooking, cut the broccoli into small florets and cook in a medium saucepan of boiling salted water for about 10 minutes, or until soft. Drain and set aside.
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3.In a large frying pan, warm the olive oil and gently fry the garlic and chilli for 2-3 minutes over medium heat. Add the potato and broccoli and season with salt flakes and freshly ground black pepper. Push down on the vegetables with a large fork to create a rough, chunky puree.
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4.Cook for 5-6 minutes, or until the bottom is golden and the mixture is compact. Carefully flip the torta over and cook for another 5-6 minutes, to lightly brown the other side. Serve hot or cold.
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