Ingredients

Servings 4

  • 1 broccoli
  • 1 egg
  • 7 oz ricotta cheese
  • ¾ oz grated Grana Padano cheese
  • salt and pepper

Sauce

Preparation

10 minutes preparation + 20 minutes cooking

Boil the broccoli florets in salted water. Drain and chop, then mix with the ricotta. Add an egg, grated cheese and a grinding of pepper. Mix everything together and fill a buttered ramekin or mold. Bake in a 325°F oven for 20 minutes. To prepare the sauce, blanch 1/2 broccoli and pass through a food mill. Then heat in a pan with the diced taleggio until the cheese is completely melted.