700 g cauliflower
800 g potatoes
200 g freshly grated Parmesan
12 slices Prosciutto
80 g hazelnut kernels, finely chopped
200 ml chicken stock
Leaves from 4 sprigs basil
Min. 5 tbsp olive oil
Freshly ground black pepper
Salt

2. In the meantime, cut the prosciutto into strips and add it together with the freshly grated Parmesan to the pan and fry for 1-2 min. Season as necessary with salt and pepper, garnish with basil leaves which have been cut into fine strips – and serve!