Bassoons with broccoli and pine nuts
Instructions
Clean and wash the broccoli, boil them in plenty of lightly salted water for 5 minutes, drain them and sauté them with oil, the garlic unpeeled washed and chopped anchovies.
Remove the garlic, chop the Broccoli Florets, dividing them into the grated pecorino cheese, mix gently.
Made from sheets of pasta 8 squares of 15 cm from the side, heat in boiling water for 2-3 minutes, drain them, put them on a tarp, spalmateli with cream of broccoli and ripiegateli to the envelope.
Heat the oven to 200 degrees.
Blend in the mixer 2 thirds of pine nuts with cream, parmesan, parsley and a generous grated nutmeg.
Put some pine nut cream in 4 heat resistant dishes, split 2 Bassoons, nappate each dish with the remaining cream and spread on the surface the whole pine nuts kept aside.
Put the dishes in the oven, simmer for 15-20 minutes and then Grill.
Ingredients and dosing for 4 persons
- 400 g of type pasta fresh pasta in sheets
- 1000 g of broccoli
- 100 g of pine nuts
- 3 anchovy fillets in olive oil
- 2 cloves of garlic
- 30 g of pecorino romano cheese
- 20 cl of creme fraiche
- 30 g of grated parmesan cheese
- Grated 1 of nutmeg
- 1 tablespoon of chopped parsley
- 4 tablespoons of olive oil
- Salt