for the dough:
100ml extra virgin olive oil
1 Tbs. honey
Juice from 1 lime
for the stuffing:
500g pancetta
120g cream cheese
40g yogurt
salt / pepper
20g parsley
Preparation method
Mix all the dough ingredients and let it rest in the fridge for 30 minutes. Open with the help of a rolling pin and cut into triangles. For the filling, bake the pancetta on the grill and chop it finely. Mix with all other ingredients. Fill the dumplings and wrap in a triangle shape, adding a little water to the joints to make the dough stick.
for the broccoli cream:
2pcs broccoli
1 Tsp butter
Juice of half a lemon
salt / pepper
Preparation method
Boil the florets from the broccoli in salted water until soft and then mix them with the rest of the ingredients. Sauté tender broccoli florets a little butter for 2-3 minutes to have a nice crunchy item on the plate.