Dome of broccoli and cauliflower with tomato

05821 DOME of BROCCOLI and cauliflower with TOMATO preparation: 20 minutes cooking time: 32 minutes per serving: 168 calories, INGREDIENTS for 6: 400 g of frozen broccoli, florets 400 g frozen cauliflower florets, 8 Tablespoons extra virgin olive oil 1 clove garlic, 2 tablespoons of butter for the mould, 3 tablespoons breadcrumbs for the mold, 500 g ripe tomatoes, a spoonful of green leaves of fennel, salt and pepper.

In a large pot, bring to a boil 4 quarts of salted water, plunge the tops of broccoli and cauliflower frozen again.

Please return to the boil and cook for 5 minutes should be boiled again.

Drain the florets with a slotted spoon and appoggiatele on a kitchen towel.

Blanched for 30 seconds the washed tomatoes into the cooking water of vegetables and collect them with slotted spoon.

Remove the tomatoes skin with the help of a Pocket knife.

Divide them in half and spremeteli to remove seeds and water.

Place the tomatoes on a few pieces of paper towel, until the moment of use.

Preheat oven to 180° Grease the baking Tin and put the breadcrumbs, shaking it to remove the excess.

Place in oven a baking pan to hold the mold and bask in comfort 2 liters of water.

Meanwhile, in a skillet you browned garlic peeled and take it out.

Lay the tops of broccoli and cauliflower stirring gently with a wooden spoon for 2 minutes pepper.

Place the tops into the mould, alternating the types and press down gently to make them stick, the surface of vegetables must be flat, without tops that protrude.

Place the mold in the pan with the boiling water and cook 25 minutes.

Check the surface of vegetables: if it dries too, cover the mould with a foil.

Meanwhile, puree the tomatoes, sprinkle the pretzels, pepateli and scaldateli in a small saucepan, over low heat, without boiling them.

Add the remaining oil, a little at a time, with the electric mixer 3 minutes.

Remove the mold from the Pan, using the special oven gloves, passed the blade of a knife between the flan and the walls of the mold, to pull out more easily.

Turn it upside down on a serving dish and beat on the bottom with one hand protected by a pot holder or oven Mitt to avoid getting scalded.

Slide the flan onto plate, by pulling it gently.

With a ladle pour a little sauce around the dome.

You can decorate with chopped fennel leaves.

Serve immediately with the remaining sauce aside, in a gravy boat.

Suitable for?? Roasted veal or Turkey Breast, roasted chicken, grilled lamb chops, leg of lamb or roast suckling pig.

Use leftovers to prepare delicious recipes, complete with different seasonings, always very tasty.

ACCORDING to a VEGETARIAN GRATIN Filled with advanced vegetable mold, buttered dome and powdered with breadcrumbs adequate to measure further.

Bake the mold for 15 minutes at 200° and dessert, turn out on a heat-resistant dish.

Sprayed the window with 100 ml of cream mixed with 20 g of Parmesan, salt and pepper.

Gratinate in the oven 15 minutes and serve.

ANTIPASTO with mayonnaise and CAPERS Made with leftovers a canopy and gilds in oven for 15 minutes as stated in the previous recipe.

Allow it to cool to room temperature and remove from pan and.

Decorate the edge of flan with 60 g of mayonnaise, by dropping it directly from the tube.

Drain and dry with kitchen paper 20 g of capers in vinegar and place over the mayonnaise.

DISH with COUSCOUS Cook leftovers as is indicated in the first recipe.

Fairies found in hot 400 g couscous semolina precooked, as is indicated on the package.

Dress with 30 ml of olive oil, 30 g 30 g raisins and pistachios.

Pour the semolina around the window, drafted on a hot serving dish.