Duchess Potato Nests with Rapini
Duchess potato nests with rapini are a tasty and refined winter appetizer, perfect for the holidays. Discover our recipe here!
Dietary Information
Servings:
- 1
To prepare the duchess potato nests with rapini, boil the potatoes with their skin on, starting from cold water for about 30 minutes, or the time needed to soften them 1. To see if they are ready, check that the prongs of a fork or a toothpick sink in. Once cooked, drain them 2 and peel them while still warm 3.
- 2
Pass them through a potato ricer 4 and collect the puree in a bowl 5. Season with salt and pepper 6.
- 3
Add butter and Parmesan 7 and mix with a spoon 8. Once the mixture has cooled, incorporate the egg yolks 9.
- 4
Work with the spoon until you get a compact and homogeneous dough 10. Transfer it to a pastry bag with a 16 mm ridged nozzle 11. Line a baking sheet with parchment paper, squeeze the dough here to form the nests, making a circle and overlapping another circle on it 12.
- 5
Each nest should have two layers of dough and 8-9 cm in diameter 13. Bake in a preheated fan oven at 220°C for 15 minutes on the middle shelf. In the meantime, clean the rapini, separate the leaves from the central heart 14, blanch the leaves for 3 minutes 15.
- 6
Add the rapini and let it go for another 3 minutes 16. Cool them in ice water 17, then drain them 18.
- 7
Heat a drizzle of oil in a pan with a clove of garlic 19, sauté the rapini for about 5 minutes, remove the garlic and set aside 20. Cut the provola cheese into small pieces 21.
- 8
Halve the slices of speck 22. Retrieve the cooked nests from the oven, distribute the provola cubes in the center 23. Then fill with the rapini 24.
- 9
Complete with the speck slices 25. Bake again for 3 minutes at 200°C in fan mode 26. Serve the duchess potato nests with rapini hot 27.
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