Pudding of broccoli in walnut sauce
Instructions
With milk, flour, butter and a pinch of salt prepare a bechamel sauce rather consistent.
Boil the broccoli, season into the hot oil flavoured by the chopped scallions, sprinkle the pretzels and toss them to the mixer.
Together with the egg, about the third part of the tepid or cold sauce, a pinch of Parmesan; stir and mix well.
Butter six ramekins, fill up to three quarters with the prepared mixture, then place them in a bowl with two fingers of hot water that infornerete to 180 degrees for 25 minutes.
tested their cooking with a toothpick and if they weren't completely rassodati let them still in the oven until completely cooked.
Heat the remaining bechamel sauce by adding the grated montasio cheese and lots of warm milk as you will need to turn it into a rather smooth sauce; carefully fold the walnuts chopped walnuts.
Let the pudding cool for ten minutes then sformateli and serve on a thin layer of cheese sauce, topped with some cimetta of broccoli.
Ingredients and dosing for 6 persons
- 600 g of broccoli calabrese already cleaned
- 100 g of montasio cheese
- 1/2 tablespoon of grated parmesan cheese
- 50 g of walnut kernels
- 1 shallot
- 1 egg
- 300 g of whole milk
- 40 g of flour
- 40 g of butter
- 2 tablespoons of olive oil
- Salt