A delicious and very simple main dish starting with raw vegetables, this baked rustic broccoli and cauliflower is also perfect for when you have guests for dinner.
It is also great served in cubes for an appetizer or a buffet dinner, this baked rustic broccoli and cauliflower is also liked by children.
Trust me when I say kids like it, and why might you ask? Because the vegetables are not visible, and everything together remains soft, creamy, and very tasty.
Below I’ll leave you with other recipes to try with broccoli and cauliflower, and then we’ll head straight below the photo as usual to discover how to prepare the broccoli and cauliflower savory pie!!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Baked Rustic Broccoli and Cauliflower
- 2 1/2 cups all-purpose flour (or whole wheat)
- 7 oz lard
- 2 pinches salt
- 1/4 cup water (warm)
- 12 oz cauliflower
- 10 1/2 oz broccoli
- 7 oz squacquerone cheese
- 2 eggs (large)
- 6 fillets salted anchovies
- 2 pinches nutmeg
- to taste salt
- 1 pinch black pepper
Steps for Baked Rustic Broccoli and Cauliflower
You can prepare the dough in a stand mixer, with a food processor, or even by hand in a bowl.
Then sift the flour, add the salt, lard, and water, and knead until you have a homogeneous and compact dough.
Work it on the work surface and form a smooth and compact ball, wrap it in plastic wrap, and let it rest for 30 minutes.
Separate the florets of cauliflower and broccoli and, using a food processor or chopper, cut them into very small pieces.
Place the vegetables in a bowl, add the cheese, and use a spoon to mix everything together.
Incorporate the eggs, add salt and pepper, and season with nutmeg to taste.
Preheat the oven to 428°F in static mode.
Using a rolling pin, roll out the dough into a thin sheet 4 or 5 mm thick and line a 9.5-inch round tart pan.
Fill the dough shell with the vegetable and cheese mixture, leveling the surface.
Fold the excess dough inward.
Arrange the desalted and deboned anchovy fillets on the surface and bake on the middle shelf of the oven.
Bake the broccoli and cauliflower savory pie for 25 minutes.
Remove from the oven, let it rest for 5 minutes before removing from the pan, and serve.
How to Store Baked Rustic Broccoli and Cauliflower
You can store it in the refrigerator for 2 days wrapped in plastic wrap or inside an airtight container.
If you prefer, you can also freeze it already divided into portions.
Other Recipes
If you want to see other types of recipes you can go back to HOME
