Ingredients

• 400 g broccoli
• 160 g boiled chickpeas
• 150 g late red Treviso chicory
• 125 g spinach
• 70 g flour plus a little
• 40 g variegated radicchio heart
• 1 egg white
• chili pepper
• extra virgin olive oil
• salt
• pepper

For the recipe of baskets with vegetables on a "splash" of spinach, blend the chickpeas by adding a little water, pass them through a sieve, add them to the flour and egg white, season with salt and pepper and mix until a homogeneous mixture is obtained. Flour the work surface, lie down on the dough and work it to obtain a sheet of about 3-4 mm thick. Divide the dough into six discs (ø 12 cm).

Brush 6 round molds (ø 10 cm) with extra virgin olive oil, cover them with the 6 puff disks and bake them in a fan oven at 180 ° C for 12 '. Keep some spinach leaves aside, choosing from the most tender, blanch the others in boiling salted water for 2 ', then dip them in water and ice; drain them without squeezing them and blend them with 20 g of oil, a pinch of salt and a mince of pepper (spinach cream).

Peel and divide the broccoli into small florets; sauté them in a pan with a tablespoon of oil, a pinch of salt and one of chili pepper for 5 ', then add a little water and let them soften for another 5'. Wash and peel the red radicchio, removing the outer leaves, then cut it into strips; cut the variegated radicchio heart into strips, add the spinach leaves kept aside and the sautéed broccoli florets, season with a drizzle of raw oil and a pinch of salt. Sprinkle a generous spoonful of spinach cream in the center of each plate, lay a basket on top of each plate, fill each basket with vegetables and serve.