A harmony of flavors is released in this vegetable pie with "50 shades of green": from broccoli to savoy cabbage, through two varieties of cabbage, in a single recipe a concentrate of health and goodness that will be difficult to resist!

Black cabbage, sprouts, broccoli: that's why they do so well!

They do really well, which is why putting them in your diet is a very wise choice. Cabbage is a natural anti-inflammatory and eating it helps to prevent many diseases. Also in the cabbage is vitamin A and vitamin C but are also a source of carotenoids and flavonoids, which is why they help slow down aging. A portion of cabbage finally contains a good supply of fiber, essential for the well-being of the intestine, and calcium: 100 g of raw cabbage contains about 70 mg of calcium. In other words, if you do not want to choose all this well-being, they will be – it is appropriate to say – "cabbage" yours!

Ingredients for 4 people

1.5 kg broccoli flowers
Salt and pepper
2 eggs
40 gr grana padano
Butter spray
20 gr milk
250 gr goat cheese
Milk as required
A drop of oil
250 gr brussels sprouts
250 gr cabbage
230 cabbage

In this recipe we used Broccoli Line BIO of Pam & Panorama.
Discover the other products of the brand Pam & Panorama

Method

Blanch the broccoli in plenty of salted water.
Once cooked, pass them in the vegetable mill to obtain a puree, add salt and pepper and a tablespoon of milk, grated cheese and two egg yolks. Keep the egg whites aside, you will need them later.
Mix the ingredients, whisk the egg whites until stiff and add them to the broccoli mixture.
Grease the molds and fill them with the mixture.
Put the molds in a pan in a water bath at 180 ° C for about 40 minutes.
Blend the goat cheese with a dash of milk until a smooth sauce is obtained.

Meanwhile, cut the cabbage and brussels sprouts quite thin and the cabbage very thin and season with salt, pepper and a drop of oil.
Serve putting the sauce on the bottom of the plate. Place the flan on top then add the cabbage all around. Finish with brussels sprouts and the cabbage just heated in a pan with a little oil to make it crispy.

Italian Cuisine recommends you pair this dish with a first course made with whole wheat rice with sun-dried tomatoes and marinated anchovies.

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