An appetizer but also a side dish today, with the duchess potato nests stuffed — a preparation made with the simple and easy duchess potatoes dough and a mix of vegetables such as zucchini and peas lightly cooked in a pan with thyme or parsley.
Since Easter is approaching I placed a small quail boiled egg in the center of the potato nests which of course you can easily omit at other times!
The duchess potatoes are made with a rich and very tasty mashed potato that, when shaped into nests with a piping bag on a baking tray and baked, becomes crisp and delicious!
If you have little time, skip the filling and simply pipe small mounds of the tasty duchess potato mixture onto a parchment-lined baking tray and bake for a few minutes until golden…
The pommes duchesse are of French origin and as far as I’m concerned they make a wonderful side that can accompany both meat and fish because the taste is appetizing yet delicate — so… let’s go to the kitchen to prepare the duchess potato nests stuffed with vegetables and boiled egg!
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DUCHESS POTATO NESTS STUFFED
ASI’s Kitchen
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE DUCHESS POTATO NESTS STUFFED
#adv
- 12 oz Potatoes
- 2 tbsp Frozen peas
- 1 Zucchini (not too large)
- 4 Quail eggs
- 1 Egg
- 1 oz Parmigiano Reggiano (grated (about 3 tbsp))
- 3.5 tbsp Butter
- 1 pinch Nutmeg
- to taste Parsley (or thyme)
- to taste Extra virgin olive oil
- to taste Salt and pepper
Tools RECIPE DUCHESS POTATO NESTS STUFFED
#ADV
- Saucepan
- Potato ricer
- Bowl
- Frying pan
Preparation RECIPE DUCHESS POTATO NESTS STUFFED
Boil the potatoes starting from cold water and when they are tender (test with a skewer — if there is no resistance … they are done!) drain them.
While still steaming, pass them through a potato ricer, collecting everything in a bowl.
Also boil the quail eggs for about 3-4 minutes and, once cooled, peel them.
Meanwhile, in a non-stick pan put a drizzle of extra virgin olive oil and a clove of garlic and as soon as it sizzles, sauté the washed zucchini sliced into rounds.
Add the frozen peas, remove the garlic and add hot water if the preparation dries out too much.
When the vegetables are tender, add the chosen herb, season with salt and pepper and set aside the filling for the duchess potato nests.
Gather the potato puree and add the grated cheese, the egg yolk, the butter, salt and pepper.
Mix well and put it into a piping bag with a star tip.
Draw circles with a pencil on the parchment paper about 7-8 cm in diameter (around 3 inches), turn the paper over and pipe the rounds — in other words the duchess potato nests.
Bake for the time needed so everything cooks and browns perfectly — about 15 minutes at 392°F.
Once cooked, fill them with the hot vegetables and place a quail boiled egg in the center. Hurry to the table… enjoy the duchess potato nests stuffed with peas and zucchini
Annalisa
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Tips and notes
Hate zucchini and peas? No problem — you can use radicchio and pancetta browned in the pan without any additional fat, or mushrooms which go very well with potatoes, or any other vegetables you prefer…
SEE ALSO PAN OF SEASONED POTATOES
POTATO WEDGES WITH CITRUS AND THYME
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