Potato and Broccoli Timbales

To make the sauce, bring the wine to boil in a saucepan along with the sliced shallots until it has reduced by half. Cut off the crusts of the sandwich bread, dice it, then soak it in the milk. Next lightly squeeze the cubes out and blend them with the parsley, chervil, 6 coarsely chopped chives, a sprig of dill, olive oil, salt, pepper, 1/4 cup water and the wine and shallots, which must be cool in order to not "cook" the herbs. Peel the potatoes and cut them into rounds about 1/8 inch thick. Place them in a pan with 1 cup of water, 1 cup of milk, 2 tablespoons of butter, a pinch of salt and 2-3 bay leaves; bring to a boil and cook for 5 minutes, then let them sit in the liquid to cool.

Split the broccoli into florets and steam them for 15 minutes; once cold, puree half of them with 2/3 cup of the cold potato cooking liquid, 1 egg, a spoonful of Grana Padano cheese and some salt and pepper to obtain your mixture. Grease 6 molds (ø 3 in., h 2 1/4 in.), place the remaining broccoli on the bottom, chopped, then pour the mixture above and finish with the cold, drained potatoes.

Bake at 375°F for 40-45 minutes. Remove from the oven and remove the timbales from the molds after they've cooled for 20 minutes. Clean the prawns: remove their heads and shell and devein them, leaving the tail. Steam the prawns for 10 minutes. Serve the timbales lukewarm, garnishing them with the prawns and the sauce. Decorate as desired with chervil.