Creamed broccoli and potatoes with mild Provolone Valpadana P.D.O., seeds and chestnuts cream

for 2 people – difficulty: low – preparation time: 30 minutes


1 Broccoli
Half a potato
Extra virgin olive oil, salt and pepper
100 ml Fresh cream
200 g Provolone Valpadana PDO mild
Mixed seeds
35g Cooked chestnuts


Brown the broccoli tops and the diced potato with extra virgin olive oil. Add water, salt and pepper and cook for about twenty minutes. Blend everything at the end of cooking, obtaining a creamy consistency.
Heat the cream in a saucepan, then add the finely chopped mild Provolone Valpadana PDO, melting it until it has the consistency of a fondue.
Serve the purée in a soup plate, finish with the mild Provolone Valpadana PDO fondue, the mixed seeds and the cooked chestnuts cut in half.
Decorate with a few small blanched broccoli florets.


Chef’s tip: Try adding ground pepper at the end, you’ll see a riot of flavours!