Potato Trees
Impress everyone with potato trees, a delicious and original idea for an easy and surefire appetizer! These delightful potato baskets, filled with a cream cheese and Romanesco broccoli, are perfect for embellishing the festive table. A vegetarian and gluten-free appetizer that will win over all palates in just 70 minutes: try this quick and easy recipe for an unforgettable aperitif!
Dietary Information
Servings:
- 1
To prepare the potato trees, first clean the Romanesco broccoli, separating the florets from the central part, for these doses you will need 12 1. Try to obtain florets of the same size, so as to guarantee uniform cooking. Blanch the florets for a few minutes in boiling salted water 2, then drain and cool in ice water (or cold water) to preserve color and consistency 3. Set aside.
- 2
In a saucepan, heat the cream and add the gorgonzola 4, then stir to combine the ingredients. In a bowl, put the mascarpone and pour in the cream and gorgonzola mixture 5. Stir with a whisk until you get a homogeneous mixture 6. Let it rest in the refrigerator until ready to use.
- 3
Peel the potatoes and grate them with a grater with large holes 7, then season with oil 8 and salt 9.
- 4
Mix 10. Brush 12 muffin tins with oil and divide the mixture inside them 11, pressing well both the base and the edges to create the shape of a basket 12.
- 5
Bake in a preheated static oven at 200° for 30 minutes 13. Remove from the oven and let cool, then unmold the potato baskets. Squeeze some points of cream cheese on a serving plate and place the potato baskets on top, this way they will not move. Fill the baskets with the cream cheese and garnish with a Romanesco broccoli floret. Complete with a few marjoram leaves, pomegranate seeds and a sprinkle of pepper 14. Your potato trees are ready to be served 15!
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