The BROCCOLI AND RASCHERA MUFFINS are a tasty appetizer or finger food, easy and quick to prepare, perfect to pair with pickles or cold cuts in a delicious buffet. They combine two characteristic Italian products which, although coming from lands far from each other, marry beautifully.
These muffins turn out particularly soft and fluffy thanks to the milk and the creamy Romanesco broccoli. In addition, Raschera PDO cheese, which adapts perfectly to preparations that include vegetables, provides flavor and the right saltiness. Naturally you can replace Raschera with another semi-hard cheese, not too aged, but equally tasty.
SEE OTHER SAVORY MUFFINS:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 1/3 cups Romanesco broccoli
- 3 eggs (medium, at room temperature)
- 1 5/8 cups type 00 flour (all-purpose)
- 1 1/4 tsp instant baking powder for savory preparations
- 3.38 fl oz milk (at room temperature)
- 3.38 fl oz sunflower seed oil
- 2.12 oz raschera
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
YOU WILL NEED FOR THE BROCCOLI AND RASCHERA MUFFINS
- 1 Pot
- 1 Pan
- Muffin liners
PREPARATION OF BROCCOLI AND RASCHERA MUFFINS
Preparing the BROCCOLI AND RASCHERA MUFFINS is very easy.
First, clean the broccoli by cutting it into florets, wash it and sauté it in a pan with the garlic and oil; add enough water and cover them halfway. Salt and cook until tender and the water has evaporated.
Beat the eggs with the oil and the milk. Add part of the broccoli, the diced raschera, the sifted flour and baking powder, salt, pepper and mix well.
Pour the muffin batter into silicone or well-buttered paper liners, place a broccoli floret in the center of each and bake in a preheated oven at 356°F for about 20 minutes.
Serve your broccoli and raschera muffins warm to fully enhance their flavor.
RASCHERA
Mountain cheese that takes its name from Lake Raschera, located at the foot of Monte Mongioie in the Ligurian Alps. It was mentioned in 1477 in the Summa lacticiniorum by Pantaleone da Confienza. The shape used to be cylindrical, but due to the experience of those who had to transport it to market, it was also made in a parallelepiped form to be more easily carried on mulebacks.
A Piedmontese cheese produced in the province of Cuneo with cow’s milk and an addition of sheep’s or goat’s milk. It is formed in a cylinder, but also as a parallelepiped with a square base.
The maturation is short, 30 days. An excellent alpine cheese to taste on its own. If aged, the aroma is intense and can be piquant.
It is used as a table cheese, or for fondues and vol-au-vent. It pairs with wines from the Langhe such as Dolcetto or Barbera d’Alba if aged, Nebbiolo or Collio Pinot Bianco if young.
