Ingredients
- 150 g Broccoli in florets
- 150 g Clean thistles
- 100 g Certified gluten-free starch
- 100 g Thin corn flour
- 70 g Butter
- 70 g Milk
- 30 g grated Parmesan
- 20 g Raisins
- 2 pcs Shallots
- 1 pc Egg
- Extra virgin olive oil
- salt
- pepper
Mix the two flours with the soft butter, a pinch of salt, 15 g of parmesan and 50 g of warm water. When the dough is smooth and homogeneous, spread it on a sheet of baking paper and line a pan (ø 22 cm), cover with another sheet of baking paper, fill with dried legumes and bake at 180 ° C for 15 '.
Steam the broccoli for 5 'and the thistles for 10'. Chop the shallots and stew them with 2 tablespoons of oil; add the chopped thistles, broccoli and raisins. Cook for 5 'adding salt at the end of cooking. Beat the egg with the remaining parmesan and milk, add salt and pepper.
Remove the pasta shell from the oven, remove legumes and paper, spread the vegetables on the bottom, pour the beaten egg and bake at 180 ° C for 15 '.
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