Potato and Broccoli Terrine
with broccoli cream, blanched florets and lardo
Difficulty
Medium
Preparation
30 min
Cooking
2 hrs + overnight
Serves
4 people
Category
Mains
Season
Winter
Cuisine
Contemporary
Propaganda's potato and broccoli terrine is a dish built on patience: waxy yellow potatoes dressed with butter and fresh thyme, pressed in layers into a terrine and baked for two hours, then left overnight in the refrigerator under a weight until compacted into a precise block. The following day, cut into regular portions and fried in peanut oil to a deeply golden, crispy crust concealing a soft interior with the layers clearly visible. To complete the plate: a velvety broccoli cream, florets blanched in seawater and kept vibrant green, and a thin slice of lardo laid on the hot terrine that melts slowly in the residual heat.
Ingredients
For the potato terrine
Waxy yellow potatoes1 kg
Soft butter80 g
Fresh thymeto taste
Saltto taste
For the broccoli cream
Broccoli florets400 g
Garlic2 cloves
Extra virgin olive oilto taste
Saltto taste
For the garnish broccoli
Broccoli florets300 g
Salt (35 g per litre of water)for blanching
Ice-cold wateras needed
For finishing
Lardo, thin slices4 slices
Peanut oilfor frying
Method
01
Broccoli cream
Clean the broccoli and divide into florets. For the cream, heat a drizzle of extra virgin olive oil in a pan with the garlic. Add 400 g of florets and cook over medium heat until completely soft. Transfer to a blender and blitz, adding extra virgin olive oil in a thin stream, until smooth and velvety. Season with salt and set aside.
02
Garnish broccoli
Blanch the remaining 300 g of florets in water salted like the sea — 35 g of salt per litre — for 3-4 minutes, until tender but still with a bite. Drain immediately into iced water to stop the cooking and lock in the vibrant green colour. Drain and set aside.
03
Potato terrine
Peel the potatoes and slice thinly on a mandoline. In a bowl, toss them with the soft butter and fresh thyme until every slice is well coated. Layer the potatoes in a deep oven dish or loaf pan, pressing each layer down firmly to create a compact, even structure. Cover with parchment paper and place a weight on top. Bake at 180°C for 2 hours, until the potatoes are fully cooked and the terrine holds its shape. Remove from the oven, allow to cool completely, then press overnight in the refrigerator.
04
Frying the terrine
The following day, remove the terrine from the refrigerator and cut into regular rectangular portions. Heat a generous amount of peanut oil in a pan. Fry each slice until deeply golden and crispy on all sides. The outside should be profoundly golden, the inside soft with the layers clearly visible.
05
Plating
Spread the broccoli cream across the base and side of the plate. Arrange the blanched broccoli florets alongside. Place the hot fried potato terrine at the centre. Immediately lay a slice of lardo on top of the terrine — the residual heat will melt it, enriching every bite.
👨🍳 Chef's tip
