Pie with broccoli, cauliflower and greens
5 servings
40 minutes
This exquisite Italian pie combines tender florets of broccoli and cauliflower with aromatic herbs, creating a harmony of flavors and textures. The base made from airy dough prepared with kefir and sour cream gives the pie incredible softness. Light spicy notes of thyme and nutmeg complement the fresh taste of the vegetables, making the dish balanced and expressive. This pie is perfect for a cozy family dinner as well as for a festive table. The combination of healthy ingredients makes it not only delicious but also nutritious. It pairs excellently with a light sauce or a glass of white wine, allowing one to enjoy its refined taste. The origins of the recipe trace back to Italian culinary traditions where vegetable pies are often found as part of home-cooked meals. The dish offers comfort and enjoyment in every bite.
1
Thoroughly rinse the cabbage and separate the florets. Sauté broccoli and cabbage in a deep pan (add water and wait for it to evaporate). Add pepper, salt, rosemary, thyme (better to use a 'Provençal herbs' mix). Remove from heat and let cool. Rinse the greens, dry them, tear off the branches, roughly chop parsley and dill leaves and add to the cabbage. Finely chop boiled eggs and add them to the cabbage with greens.
- Cauliflower: 300 g
- Broccoli florets: 150 g
- Dried thyme: pinch
- Salt: to taste
- Ground black pepper: to taste
2
Melt the butter in a water bath. Mix sour cream with kefir, add salt, sugar, and melted butter. Beat the eggs and pour into the mixture. Add baking powder to the flour, mix, and add to the mixture. Pour in a spoon of vegetable oil and stir until a homogeneous consistency is achieved.
- Butter: 200 g
- Sour cream 25%: 200 g
- Kefir 2.5%: 400 ml
- Salt: to taste
- Sugar: 2 tablespoons
- Chicken egg: 6 pieces
- Wheat flour: 300 g
- Baking powder: 10 g
- Sunflower oil: 1 tablespoon
3
Preheat the oven. Grease the baking mold with a good layer of butter. Pour half of the batter into the mold and spread it evenly on the bottom. Add the filling, pour the second half of the batter on top, and smooth it out. Sprinkle with nutmeg and place a sprig of parsley for decoration.
- Butter: 200 g
- Ground nutmeg: pinch
- Parsley: 2 bunchs
4
Place in a preheated oven at 200 degrees. The dough should rise, and the crust should be golden-brown; check readiness by piercing the center with a toothpick or knife, it should pass through easily and remain dry.