Stracchino and Broccoli Casserole
4 servings
90 minutes
Stracchino and broccoli casserole is a refined combination of Italian cheeses and tender broccoli florets encased in a crispy pastry crust. This recipe embodies the traditions of French cuisine, bringing lightness and elegance to the flavor. Stracchino, a soft creamy cheese with a slight tang, perfectly complements the sweet taste of ricotta and the depth of aromatic Grana Padano. Broccoli adds freshness, making the dish lighter and healthier. The casserole's taste is remarkably harmonious—creamy, delicate, with subtle savory notes. It is ideal for a cozy family dinner or a festive table setting. Serve it warm with a glass of white wine and a fresh salad to fully unveil its culinary magic.
1
Boil broccoli florets in salted water and drain.
- Broccoli: 250 g
- Salt: to taste
2
Manually knead the dough from flour, ricotta, 40 g of olive oil, and 30 g of water. Add a pinch of salt. Place the dough in an airtight container (or cover the bowl with plastic wrap) and refrigerate for 1 hour.
- Wheat flour: 200 g
- Ricotta cheese: 125 g
- Extra virgin olive oil: 40 ml
- Salt: to taste
3
Roll out the prepared dough into a sheet about 3 mm thick. Prepare a baking dish measuring approximately 11x27 cm and 4 cm high lined with parchment paper. Then line the dish with the dough, trimming any excess edges. Place another sheet of parchment on top and fill it with dry legumes (peas or lentils) to help the dough hold its shape. Place in the oven at 180 degrees and bake for about 30-40 minutes (until partially cooked).
- Wheat flour: 200 g
4
Mix stracchino cheese with broccoli, egg yolk, and 40 grams of Grana cheese. Add salt and pepper to taste. Pour the mixture into a partially cooked pastry shell and return to the oven for an additional 30-40 minutes (until done). The most important thing is that the pastry is well baked.
- Stracchino cheese: 250 g
- Broccoli: 250 g
- Egg yolk: 2 pieces
- Grana Padano cheese: 40 g
- Salt: to taste
- Ground black pepper: to taste