Servings:
4
Prep time:
25
Cooking time:
45
INGREDIENTS
- - 1 head of radicchio
- - 250 grams of broccoli
- - 200 g of cottage cheese
- - 60 g of Caciotta of Urbino
- - ½ cup of milk
- - 3 eggs
- - 2 cloves of garlic
- - 1 red pepper
- - 2 capsules of cardamom
- - Oil
- - salt
- - butter
- - breadcrumbs
- For the decoration:
- - Radicchio
INSTRUCTIONS
- Finely chop the garlic and chilli and fry for a few minutes on medium heat in 3-4 tablespoons of olive oil. Add the sliced radicchio, salt and cook for 10-15 minutes.
- Let cool the radicchio, then combine the diced Casciotta d'Urbino cheese and blend it all together; mix well, stir in the beaten eggs. Spread the mixture in 4 molds of about 10 cm in diameter, well buttered and sprinkled with bread crumbs (or, alternatively, with Parmesan cheese).
- Bake in preheated oven at 170 ° C for 30 minutes. While you wait, derived some florets from the broccoli and cook them in steam or boil for 8 minutes. Mix still warm with a pinch of salt, crushed cardamom seeds and enough milk to get a cream with a fine texture. Once ready, keep the cream warm.
- Remove from the oven and leave to consolidate the pies for about ten minutes. Turn them up side down at the center of the dishes, spot them with the cream of broccoli, decorate with fresh radicchio leaves and serve.
