| Recipe from the Black Countess of the Giardiniera Baskets Ingredients300 g of new potatoes4 sliced onions150 g of shelled peas2 diced carrots1 generous spoonful of chopped parsley2 disks of brisée pastry2 spoonfuls of olive oil1 egg yolk1 spoonful of milk1 spoonful of coarse salted parmesan cheese, Pepper PreparationBrushed potatoes, wash them, cook them in boiling salted water for 20-25 minutes, without breaking them, then drain them. In a frying pan heat the oil over medium heat, let the onions wither for 5 minutes, stirring, then add the diced carrot, salt and pepper. Wet with cold water up to 2/3 of the height, bring to a light boil, cover and cook over low heat for 10 minutes. Add the peas and continue cooking without the lid for another 10 minutes. Cut the potatoes into cubes, add them to the pan with the parsley and mix. Remove from the fire, if necessary correct the seasoning and make the gardener cool. Preheat the oven to 180°C. Cut the discs of puff pastry into 6 parts each, place the gardener in the middle, turn the tips over and weld them together. Place the dumplings thus obtained on a pastry chef's plate, previously covered with baking paper. In a bowl mix the egg yolk, milk and parmesan cheese, brush the dumplings with the mixture obtained and bake for 20-25 minutes. Serve them warm. |
