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Broccoli and ricotta bake with gorgonzola sauce

Steve Manfredi

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Goat blue gorgonzola from Italy.
Goat blue gorgonzola from Italy.Quentin Jones

A creamy bake paring oozy gorgonzola with virtuous broccoli.

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Ingredients

  • 200g broccoli florets

  • 1 egg

  • 200g fresh ricotta

  • 30g grated parmesan

  • Pinch nutmeg

  • Salt and pepper

  • 30g butter

  • 50ml cream

  • 100g gorgonzola or other blue cheese

Method

  1. Place broccoli florets in a steamer and steam until tender. Remove from steamer, place on a tray and cool, then chop finely. Take half the broccoli and mix in a bowl with egg, ricotta, grated parmesan and nutmeg. Season to taste with salt and pepper.

    Grease a small ovenproof casserole dish with butter and fill with broccoli and ricotta mixture. Bake in a pre-heated 160C oven for 20 minutes. Meanwhile, make the sauce by bringing cream to the boil, then turn down to a simmer, adding gorgonzola and remaining broccoli. Stir until cheese has totally melted and keep simmering gently for 1 minute. Season with a little pepper and serve with bake.

    Wine: Riesling with a little residual sugar

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