now is the broccoli season and the warm pies are suitable for this cold weather with snow continues to fall ….. today I’ve cooked them with pumpkin and soft cheese sauce, that combination of flavors and colors!
Ingredients for 6 pies: 200 gr of boiled broccoli, 2 eggs, 2 tablespoons grated Parmesan cheese, 150 gr of thick beschamel white sauce (made with 150 grams of skim milk, 20 grams of flour and 2 tablespoons of olive oil, salt). For the pumpkin sauce: 150 gr of boiled pumpkin , 80 gr of milk, 100 grams of soft cheese, 2 tablespoons flour, salt and pepper.
Prepare the sauce dense (in practice with a quantity a little ‘more flour than a normal bechamel sauce) and let it cool. After boiled or steamed the broccoli, chop a little ‘grossly (ie not make cream with a whisk) and mixed with the sauce, Parmesan cheese and egg yolks
Add salt, if necessary, pepper and nutmeg. Beat egg whites until stiff with a few drops of lemon and add to the mixture gently with a movement from top to bottom so as not disassemble the preparation
Fill to about 3/4 of the molds of aluminum foil stained with oil (or even ceramic molds)
and cook in a bain marie in the oven at 170 degrees for 30-40 minutes.
After 25 minutes check the cooking, usually these preparations do not require very high temperatures for prolonged periods
For the pumpkin sauce: Place in a glass container the pieces of boiled and salted pumpkin with milk. Whisk to make smooth and homogeneous preparation. Add 2 teaspoons of flour, stir well with a whisk and simmer for about 10 minutes. Add the cheese soft cheese, stir for a few minutes and let cool.
Put 2 tablespoons of sauce on a serving platter and place over the pie: how nice!
