Italian
Potato and Broccoli Stuffed Focaccine
by Chef in Camicia · 306K subscribers on YouTube
Gluten-free, cheesy potato and broccoli stuffed focaccine made without flour. Boil potatoes and broccoli, mash, mix with potato starch, shape with cheese in the center, and pan-fry until golden and stretchy.
- Prep
- 30 min
- Cook
- 10 min
- Total
- 40 min
- Servings
- 10
- Difficulty
- easy
Ingredients
7 items- 400 gPotatoes
- 150 gBroccoli
- 150 gPotato Starch
- Extra Virgin Olive Oilto taste
- Saltto taste
- Pepperto taste
- Formaggio (Damer o Vegetale)damer cheese or vegetable cheese, enough to fill each focaccina
Method
- Boil the potatoes and broccoli until tender.
- Mash the boiled potatoes and broccoli together well.
- Add olive oil, salt, pepper, and potato starch. Mix until a smooth dough forms.
- Take a portion of the dough, shape it into a ball, then flatten it into a disc.
- Place a piece of cheese (damer or vegetable cheese) in the center of the disc.
- Fold the dough over the cheese and seal to form a stuffed focaccina.
- Cook the focaccine in a non-stick pan over medium heat for a few minutes on each side until golden and the cheese is melted and stretchy.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
