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Potato cream with Ponti Gastronomic Glaze and paprika puff pastry strips


Potato cream with Ponti Gastronomic Glaze and paprika puff pastry strips

Potato cream with Ponti Gastronomic Glaze and paprika puff pastry strips
Ingredients
potatoes 400 g
vegetable broth 1 l
onion 60 g
flour 20 g
salt
pepper
puff pastry 150 g
Parmigiano Reggiano 30 g
sweet paprika
fresh cream 1 dl
iolive oil 15 ml
1 egg yolk
Ponti Gastronomic Glaze
marjoram

Preparation
Cut the onion into julienne and brown it in olive oil. Add the diced potatoes and cook until golden brown. Add the flour and let it toast for 5 minutes on medium heat. Add the broth and cook for 40 minutes. When finished cooking, process the potatoes in a blender and add the cream. Roll out the puff pastry and brush it with the egg yolk. Dust half of the sheet with parmesan and paprika. Close the pastry and flatten it with the rolling pin. Cut some strips of pastry and twist them as candies. Bake the strips in the oven at 200°C. Pour the cream in the bowls and garnish with Ponti Gastronomic Glaze and marjoram. Serve the potato cream with the paprika puff pastry strips.