Hoppa till:
SERVINGS
PREP IN
700 g cauliflower
800 g potatoes
200 g freshly grated Parmesan
12 slices Prosciutto
80 g hazelnut kernels, finely chopped
200 ml chicken stock
Leaves from 4 sprigs basil
Min. 5 tbsp olive oil
Freshly ground black pepper
Salt
800 g potatoes
200 g freshly grated Parmesan
12 slices Prosciutto
80 g hazelnut kernels, finely chopped
200 ml chicken stock
Leaves from 4 sprigs basil
Min. 5 tbsp olive oil
Freshly ground black pepper
Salt
- In the meantime, cut the prosciutto into strips and add it together with the freshly grated Parmesan to the pan and fry for 1-2 min. Season as necessary with salt and pepper, garnish with basil leaves which have been cut into fine strips – and serve!