A tasty appetizer idea for the Christmas holidays, which can be prepared in a few minutes but will impress your guests. Savory cream puffs filled with Romanesco broccoli and ricotta cream… very easy to make, they will be perfect to serve at the table along with other appetizers. With their particular shape, the florets of the Romanesco broccoli resemble Christmas trees… you just need to boil them and use them to fill classic ready-made cream puffs, along with a delicate ricotta and cheese cream. Try this recipe, it’s simple but really delicious!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 16 Pieces
- Cooking methods: Stovetop
- Seasonality: Fall, Winter, Christmas
- Energy 154.65 (Kcal)
- Carbohydrates 4.25 (g) of which sugars 0.43 (g)
- Proteins 6.32 (g)
- Fat 12.66 (g) of which saturated 2.15 (g)of which unsaturated 2.33 (g)
- Fibers 0.62 (g)
- Sodium 200.09 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 16 cream puffs
- 7 oz Romanesco broccoli (16 florets)
- 1 cup ricotta
- 1 cup cream cheese
- 1 tbsp Grana Padano cheese, grated (optional)
- extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Colander
- Bowl
- Tray
Preparation
Wash the broccoli and cut out 16 florets using a small knife.
Boil them in salted boiling water for about 7-8 minutes, they should be tender but firm. Alternatively, you can steam them.
Drain the florets, season them with a drizzle of oil and let them cool.
In the meantime, mix the ricotta with the cream cheese, a pinch of pepper, and the Grana Padano (if you like). If desired, you can also add some dried herbs.
Cut off the top of the cream puffs, being careful not to break them.
Using a teaspoon (or a piping bag), fill them with the cheese cream.
Place a broccoli floret on each cream puff. If desired, you can place the “caps” of the cream puffs on top, or leave them to the side.
The savory cream puffs with Romanesco broccoli are ready, arrange them on a tray and serve as an appetizer.
Tips and Notes
You can prepare the cream and the broccoli florets in advance, but I recommend filling the cream puffs at the last minute, so they do not get soggy.
If you have time and are skilled, you can make the cream puffs yourself. If you prefer, you can replace them with vol-au-vents.
For the filling, you can use cow’s milk ricotta, sheep’s milk ricotta or a mix, with Philadelphia or robiola cheese.
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