Ingredients FOR THE SFORMATO

• 600 g peeled broccoli florets
• 400 g shelled cardoncelli mushrooms
• 300 g eggs
• 250 g milk
• salt
• extra virgin olive oil

Ingredients FOR ZABAIONE

• 150 g milk
• 4 yolks
• thyme
• salt

FOR THE SFORMATO
Lined a mold (ø 22 cm, h 4 cm) with baking paper.
Boil the broccoli in salted water for 8-9 minutes, set aside 100 g and blend the rest with the milk, eggs and a pinch of salt. Pour into the mold and bake in a water bath at 150 ° C for about 40 minutes.
Cut sliced ​​mushrooms lengthwise and sauté them in a pan with a drizzle of oil and a pinch of salt. In a separate pan, do the same with the broccoli florets kept aside.

FOR ZABAIONE
You do boil the milk with 1 sprig of thyme and a pinch of salt, remove from heat, add the egg yolks, mix well with a whisk, return to a hot but not boiling water bath and always cook beating until it reaches 85 ° C ( it will take at least 8-10 minutes). Keep warm.
Remove from the oven the flan, let it cool, then turn it out into a serving dish. Complete it with the mushrooms and florets kept aside, a few drops of eggnog and a little thyme.

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