Photo: Quentin Jones
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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
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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