Cake with broccoli
Instructions
Thaw the dough at room temperature.
Clean the broccoli and eliminate the hardest part of the stems and boil in salted water for about 5 minutes.
Drain them, tagliuzzateli leaving the inflorescence and a whole season in a pan with butter and a little salt.
Roll out to browse the dough and place on a baking tray lined with baking paper and trace along the edge.
Stamped on the bottom with the tines of a fork and sprinkle with half fontina mixed with a pinch of nutmeg.
Lay over the broccoli and cover them with bechamel sauce in which you have incorporated the remaining fontina.
Fold the dough border filling and spennellatela with the beaten yolk.
Bake in preheated oven at 180 degrees for about 40 minutes.
Accompanying wines: Bianco DOC, Val D'arbia DOC, Martina Franca DOC.
Ingredients and dosing for 6 persons
- 300 g of frozen puff pastry
- 500 g of broccoli romans
- 250 g of sweet grated fontina cheese
- 30 g of butter
- Bechamel
- 1 egg
- 1 pinch of nutmeg
- Salt