Broccoli gratin with goat's cheese

BROCCOLI GRATIN 05866 CAPRINO INGREDIENTS for 4 PEOPLE 40 g butter + butter to the pot, 300 g of shoulder ham 600 g of broccoli, 2 pinches of nutmeg, 100 g of fresh goat cheese, 15 cl of fresh cream, an egg, 50 g of grated pecorino cheese, 6 tablespoons of breadcrumbs, salt and black pepper.

Heat the oven and grease a terrine.

Cut the ham into dice.

Clean the broccoli, divide them into florets and cook for 5-8 minutes to steam leaving anyway a little hard.

Drain them and let them Brown in a skillet in hot butter for 5 minutes.

Add salt, pepper and season with nutmeg.

Pour into a baking dish and spread the cubes of ham.

In a bowl mix the goat cheese, Creme Fraiche, egg beaten, 10 g of pecorino cheese, a little salt and pepper, stir.

Place the prepared on broccoli, sprinkle bread crumbs and remaining cheese.

Let Brown 10 minutes in hot oven.

Served piping hot.