Ingredients

• 800 g friarielli (broccoli with turnip tops)
• 400 g buffalo ricotta
• 3 sheets of phyllo dough
• pecorino cheese
• butter
• salt
• pepper

For the recipe of millefeuille with buffalo and broccoli ricotta, clean the friarielli and blanch for 30 seconds in boiling salted water. Drain. Overlap the 3 sheets of phyllo dough and cut 12 discs of 10 cm in diameter. Weld the layers of the discs together, brush them with a little melted butter. Bake at 180 ° C for 5 minutes. Work the ricotta with a spoon
grated pecorino cheese and pick it up in a pastry bag.
Stuff 8 of the 12 discs with the ricotta cheese, some flakes of pecorino cheese and the friarielli, then overlap them two by two and close the millefeuille with the remaining discs. Sprinkle with pepper and serve.

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