Mammoli of purple potatoes Vitelotte with lardo di Colonnata and Sicilian broccoli

In a pan, heat the oil and sauté the garlic with a sprig of rosemary until golden. Add the lardo and let it melt over low heat, then add the broccoli, tomato cubes, and broth. Bring to a boil, then remove the garlic and rosemary. Meanwhile, cook the Mammoli in plenty of salted boiling water, drain, and transfer to the pan. Toss for a few minutes, adding a little cooking water if too dry. Sprinkle with Parmesan or mild pecorino, parsley or herbs. Adjust salt and pepper and, if desired, add a little chili pepper. Garnish with fresh rosemary sprigs and a drizzle of extra virgin olive oil. (Optional black truffle should be added at the end, but do not add the chili pepper).
Chef Valentino Marcattilii for Master Show event on January 30, 2017. Palazzo di Varignana, Resort & Spa Varignana, Castel S.Pietro (BO).