Fried Potato Boats with Onion and Broccolini

Peel the potatoes; trim down the lengths so that they rest well; hollow them out with a melon baller, leaving about an inch of thickness (boats).

Put the broccolini on to boil. Meanwhile, slice the onion, put in a pan with 2-3 tablespoons of extra virgin olive oil, a pinch of salt and 2-3 ladlefuls of water. Cook over high heat until the water has not completely evaporated and the onion does not begin to brown. At this point add the broccolini, a chopped chili pepper and a pinch of grated lemon rind. Stir, cook for a couple of minutes, turn off, add salt and keep warm. Pour a generous half liter of peanut oil into a high saucepan (8 inches diameter), heat it to 340°F and fry the potato boats, well dried, two to three at a time for 8-9 minutes, then drain on kitchen paper. Fill the lightly salted potato boats with the broccolini and serve immediately.