Ingredients for 4: No
4 violets, 1 / 2 lemon, 2 potatoes, gr. 200 of grated Parmesan cheese, gr. 150 of breadcrumbs, a large sprig of parsley, 1 clove garlic, 1 egg, salt and extra virgin olive oil
Preparation: Remove from
violets leaves harder side, dip in water acidulated with the 1 / 2 lemon, then open the paper, creating a space between a leaf and the next.
Stir half the cheese with the breadcrumbs, add the chopped parsley, a clove of crushed garlic and salt. Place the mixture between the leaves of violets and put them in a saucepan along with potatoes peeled and cut into chunks. Drizzle with oil and fry over high heat. After 5 minutes, add hot water (keeping the level 1 cm. Below).
After 10 minutes of cooking over moderate heat, cover each with a violet compound formed from the remaining Parmesan cheese and 1 egg. Cook for another 5 minutes. Finally, au gratin in the oven until the violets will not be golden.
Notes:
Buy all'ortomercato the violets. Today I bought 20 (very cool) for 7 €.
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