Potato and Broccoli Cake
- Lactose Free
- Difficulty: Easy
- Prep time: 60 min
- Cook time: 30 min
- Serving: 4
PRESENTATION
Potato and broccoli pie is like a warm hug for your dinner table—seriously, it is that good. In Central Italy, this vegetable pie recipe really shines at festive gatherings, blending local flavors with a hint of surprise in every bite. And here's the thing, Romanesco broccoli is the star. This beautiful, green veggie from Italian farms adds a tender crunch and a pop of color. Together with boiled potatoes, it makes the pie's heart, offering you a mix of creamy and crispy textures.
What truly elevates this potato and broccoli pie are those Italian touches. A layer of homemade pickled veggies gives it a pop of brightness, while crushed pistachios on the bottom offer a crunchy bite. Plus, the bright green herb sauce (salsa verde) ties everything together. It's not just about taste; it's about adding Italian elegance to your table. For sure.
During holidays or fancy dinners, folks in Central Italy often make this dish tortini style—smaller, savory cakes that look amazing and are easy to share. Each bite is that perfect mix of moist potatoes, earthy Romanesco, and a sharp, tangy hit from the pickles. The salsa verde? It’s full of fresh parsley and capers and adds a layer of zesty flavor. Makes this broccoli and potato quiche stand out from your usual vegetable tart or homemade quiche.
Some families even experiment with regional cheeses or swap different veggies, showcasing how versatile and creative Italian cooks can be. Here's the deal—this dish reflects the heart of Italian cooking, with simple ingredients made really really special through care and creativity.
If you’re thinking about a healthy broccoli pie for a special lunch or want something impressive for your next party, this dish is definitely the way to go. It combines the best of Italian tradition with a gourmet twist, making every bite feel like a celebration. So, if you're planning to add some authentic Italian flair to your meal, trust me, you can't go wrong with this pie.
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INGREDIENTS
- For 4 cakes
- Potatoes 1.4 lbs (650 g) - for French fries, mashed potatoes, and croquettes
- Romanesco broccoli 1
- Ground pistachio 1.4 tbsp (20 g)
- Anchovies in oil 4
- Parsley to taste
- Basil to taste
- Mint to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
- For the pickled vegetables
- Red onions 1
- Radishes 2
- White wine vinegar 2.1 cups (500 g)
- Water 0.85 cup (200 g)
- Fine salt to taste
- For the green sauce
- Parsley ½ cup (30 g)
- Bread ½ cup (30 g) - crumb
- White wine vinegar 2 tbsp (30 g)
- Extra virgin olive oil ½ cup (100 g)
- Anchovies in oil 3
- Garlic 1 clove
- Lemon peel 1
- Fine salt to taste
- Ice 2 - cubes
How to prepare Potato and Broccoli Cake
To prepare the potato and broccoli cake, first, boil the potatoes starting from cold water and count 25 minutes from boiling 1. In the meantime, deal with the pickled vegetables: cut one radish into quarters 2 and another into thin slices 3.
Peel the onion and cut it into wedges of varying thicknesses to ensure different textures 4. Gather the vegetables in a bowl. Pour water 5 and vinegar 6 into a saucepan.
Add a pinch of salt 7 and heat on the stove just enough to dissolve it. Pour the mixture into the bowl with the vegetables 8, cover with plastic wrap 9, and let it rest while you continue with the recipe.
When the potatoes are cooked, drain and mash them while still hot in a bowl 10, then season with oil 11, salt, and pepper. Mix 12 and set aside.
Move on to the Romanesco broccoli: remove the stem and leaves 13, then separate the florets 14 and blanch them in salted boiling water for a few minutes 15.
Drain the broccoli and transfer them to a bowl with ice water to keep their color vibrant 16, then coarsely chop them with a knife 17, making sure to keep some florets aside for the final decoration. Gather the broccoli in a bowl and season with oil, salt, and pepper 18.
Flavor with chopped parsley 19, mint, and basil 20, then mix well and set aside 21.
Finally, focus on the green sauce: in a bowl, soak the bread crumbs with vinegar 22, squeeze well with your fingers 23, and let them soak. Meanwhile, place the parsley in a pitcher along with a garlic clove with the inside germ removed 24.
Add the grated lemon zest 25, oil 26, and anchovies 27.
Add the soaked bread 28, salt, and ice cubes 29, then blend with an immersion blender until you get a creamy and homogeneous consistency 30.
You are ready to assemble your cakes: place a pastry ring with a diameter of ... inches, about ... inches high, on the plate, and sprinkle the pistachio crumbs at the base 31. Add a generous layer of potatoes 32 and press firmly with the back of a teaspoon to level it 33.
Also add a layer of broccoli up to the edge of the pastry ring 34, slightly compact in the same way, and unmold. Garnish the surface of the cake with the pickled vegetables 35, the whole florets set aside, and a few drops of green sauce 36.
Lastly, complete with a few basil and mint leaves 37, an anchovy fillet 38, and again a few drops of green sauce on the side. Your potato and broccoli cake is ready to be served 39!