The potato baskets are a tasty and easy starter. They are made using the same “dough” of the duchess potatoes and are very versatile. You can use lots of different fillings: I used asparagus because they are in season but they are delicious with aubergines, tomato and mozzarella, or with mushrooms, or with saute onions and bacon…the list is endless!
Potato baskets with asparagus and pancetta
- maris piper potatoes: 1 kilo
- unsalted butter: 80 grams
- Parmesan cheese freshly grated : 80 grams
- egg yolks big: 3
- fresh asparagus: 300 grams
- smoked pancetta diced: 50 grams
- Manchego freshly grated: 100 grams
- nutmeg freshly grated (to taste)
- salt (to taste)
- ground pepper (to taste)
- Put the potatoes in salted cold water and bring to the boil. Cook for about 20/30 minutes then pierce the potatoes with the tip of a knife to see how much resistance there is. If it goes in easily, they are cooked.Drain them then peel them quickly and using a potato ricer, rice them. Mix in the butter and the parmesan, then let the mixture cool down a little. Add the yolks and season with salt, pepper and nutmeg, combine well then trasfer into a piping bag with a large star nozzle (about 1/1,5 cm).
- Create little baskets of mashed potatoes about 5 cm in diameter and 4 cm apart on a tray lined with baking parchment.
- Press the bottom of the baskets with a finger then bake into the preheated oven at 250°C for about 10/15 minutes until lightly browned.
- In the meanwhile cut the asparagus into little pieces leaving the tips a little longer (about 2 cm) and stir fry them with the pancetta.
- Once ready fill the baskets with thecooked asparagus, top with some grated Manchego and serve warm.