Patties with broccoli

05891 PATTIES with BROCCOLI INGREDIENTS for 6 PERSONS 400 g of Broccoli Florets, 150 g of Asiago, onion, parsley, butter, balsamic vinegar, 3 tablespoons extra virgin olive oil, 500 g of potatoes, 100 g of flour, salt, pepper Preparation a now 15-20 minutes Cooking.

In a saucepan with cold salted water, boil the potatoes in their skins by 40 minutes after boiling.

Drain, peel them and pass through the still hot potato masher.

Fairies the fountain and put the flour, a pinch of salt and mix well with your hands until you have a smooth, soft compound.

Divide into 12 balls and stendetele with the rolling pin until all 8 cm disks with a thickness of 3 mm.

Cook in a pan for 3-4 minutes and rigirateli.

Roll out the dough rectangles advanced 3 mm thick and Cook as floppies, then ritagliateli to tiny lozenges.

While the potatoes Cook, boil the florets of broccoli tuffandole al dente in boiling salted water for 5-8 minutes then drain.

Finely slice the onion in a pan and let it dry in 3 tablespoons of oil, then let them add the florets of broccoli for 4-5 minutes stirring and add salt and pepper.

Not too finely chop and raccoglietele in a bowl.

Reduce l?Asiago in flakes and add the chopped broccoli and onion, stirring thoroughly.

Get 6 stencils round disposable of 8 cm in diameter and imburrateli.

Place in each stencil a floppy with potatoes, spread over the mixture of broccoli, close with another disk, brush the surface with melted butter and put in the oven at 180° for 15-20 minutes.

Warning: If the surface is too Brown, cover with wax paper.

Put the patties and serve surrounded by small lozenges of sautéed potato in a knob of butter and seasoned with a few drops of balsamic vinegar.