QUICHE OF BROCCOLI IN MONTE VERONESE CHEESE WAFFLE

Ingredients:

For 6 cups:

For shortcrust pastry with Monte Veronese:

  • 150 gr. of butter at room temperature
  • 250 gr. rice flour
  • 75 gr. Grated Monte Veronese
  • 3 gr. salt
  • 25 gr. sugar 1 egg
  • pepper as needed

For Broccoli:

  • 1 Romanesco or Sicilian broccoli
  • oil to taste
  • Salt and Pepper To Taste.
  • 1 gr. chili
  • 30 gr. baking soda (optional)

For appareil:

  • 200 gr fresh cream
  • 200 gr milk
  • 2 eggs
  • Salt and Pepper To Taste.
  • Extra virgin olive oil

Preparation

Procedure for shortcrust pastry with Monte Veronese:

In a bowl, mix the butter together with sugar, salt, pepper, Monte Veronese; add the egg and continue to knead, finally add the flour. Wrap the dough in cling film and let it rest for half an hour in the refrigerator.

Procedure for broccoli:

Clean the broccoli and remove the stem, blanch for 3 minutes in salted water and bicarbonate (it will be used to maintain a bright color), cool the broccoli in water and ice. In a pan, heat the oil with the chilli, add the broccoli previously cut into pieces of approximately the same size, season with salt and pepper, sear over high heat for 5 minutes, then set aside.

Appareil procedure:

In a bowl, mix all the ingredients together.

Finally:

Roll out the shortcrust pastry to a thickness of 3 mm, grease 6 aluminum cups and line them with the shortcrust pastry, taking care to finish the edge with a knife. Pour a spoonful of grated Monte Veronese into the bottom of each pie, arrange the broccoli and complete with the apparil filling each mold to the brim. Bake in a preheated oven at 170 degrees for 30 minutes, the last 10 minutes add some cheese on the surface.

BUON APPETITO!
Mamma Rosetta

Preparation

Procedure for shortcrust pastry with Monte Veronese:

In a bowl, mix the butter together with sugar, salt, pepper, Monte Veronese; add the egg and continue to knead, finally add the flour. Wrap the dough in cling film and let it rest for half an hour in the refrigerator.

Procedure for broccoli:

Clean the broccoli and remove the stem, blanch for 3 minutes in salted water and bicarbonate (it will be used to maintain a bright color), cool the broccoli in water and ice. In a pan, heat the oil with the chilli, add the broccoli previously cut into pieces of approximately the same size, season with salt and pepper, sear over high heat for 5 minutes, then set aside.

Appareil procedure:

In a bowl, mix all the ingredients together.

Finally:

Roll out the shortcrust pastry to a thickness of 3 mm, grease 6 aluminum cups and line them with the shortcrust pastry, taking care to finish the edge with a knife. Pour a spoonful of grated Monte Veronese into the bottom of each pie, arrange the broccoli and complete with the apparil filling each mold to the brim. Bake in a preheated oven at 170 degrees for 30 minutes, the last 10 minutes add some cheese on the surface.

 

BUON APPETITO!
Mamma Rosetta

Rice Flour

From the stone grinding of Vialone Nano rice

Ideal for the preparation of desserts and béchamel, but also for pasta and pizza, light and crispy fried foods. This rice flour, rich in starch, lends itself to the creation of simple and genuine desserts, even without the addition of other starches. It is a light ingredient that makes the dough crumbly, as well as soft and highly digestible. The stone grinding of Vialone Nano rice allows the organoleptic characteristics to be kept intact thanks to slow processing. Fibers, vitamins, minerals are fully preserved.