FRIJE

Instructions

• 1.   Place the steamer basket in the pot, pour water.
• 2.   Cut the broccoli into florets and place them in the basket. Cover and let cook for 12 minutes until the broccoli becomes tender.
• 3.   Meanwhile, pour the cream into the pan. Bring to a simmer.
• 4.   Add half of the gorgonzola and the pecorino. Let cook for 2-3 minutes then turn off the heat.
• 5.   Add a little freshly grated nutmeg and pepper.
• 6.   In the blender, put the washed parsley leaves and add the garlic.
• 7.   Season with salt, add the seeds, and pour 3 tbsp of oil.
• 8.   Pulse to obtain a kind of pasty pesto.
• 9.   Butter the mold.
• 10.   Meanwhile, bring water to a boil in a large pot. Salt it, then plunge the pasta and let cook for the time indicated on the package minus one minute.
• 11.   Drain them.
• 12.   And pour them into the cheese sauce to coat them. Pepper.
• 13.   Place half of the broccoli in the mold, pour the pasta.
• 14.   Fill most of the conchiglioni with the remaining broccoli and a cube of gorgonzola (the remaining one).
• 15.   Place some pesto here and there (there will be some left for serving).
• 16.   Pour the milk over the pasta.
• 17.   Add small pieces of butter on the surface.
• 18.   Preheat the oven to 200°C (fan-assisted).
• 19.   Bake for about twenty minutes or a little longer.
• 20.   The top should be gratinated.
• 21.   Let it rest for 5 minutes then enjoy with a few spoonfuls of raw pesto on top.

Nutritional information *

Reference

• www.undejeunerdesoleil.com/2025/01/gratin-pates-brocolis-gorgonzola.html