Broccoli, Cauliflower, and Herb Pie
Baking and Desserts • Italian
Description
Broccoli, Cauliflower, and Herb Pie
Ingredients
- Cauliflower 10 oz
- Broccoli florets 5 oz
- Chicken Eggs 6 pieces
- Dill 1 bunch
- Parsley 2 bunches
- Dried thyme a pinch
- 2.5% Kefir 15 fl oz
- 25% Sour cream 5 oz
- Butter 5 oz
- Sunflower Oil 1 tablespoon
- Sugar 2 tablespoons
- Salt to taste
- Baking Powder 0 oz
- Wheat Flour 10 oz
- Ground Nutmeg on the tip of a knife
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Thoroughly rinse the cauliflower, separating the florets. Sauté the broccoli and cauliflower in a deep skillet (add water and wait for it to evaporate). Add pepper, salt, rosemary, and thyme (it's better to use a 'Provençal herbs' mix). Remove from heat and let cool. Rinse the herbs, dry them, tear off the sprigs, chop the parsley and dill leaves coarsely, and add to the cauliflower. Finely chop the boiled eggs and add them to the cauliflower with the herbs.
Step 2
Melt the butter in a water bath. Mix the sour cream with the kefir, add salt, sugar, and melted butter. Beat the eggs and pour them into the mixture. Add the baking powder to the flour, mix, and then add to the mixture. Pour in a tablespoon of vegetable oil and stir until a homogeneous consistency is achieved.
Step 3
Preheat the oven. Grease a baking dish with a good layer of butter. Pour half of the batter into the dish, spreading it evenly across the bottom. Add the filling, pour the second half of the batter on top, and smooth it out. Sprinkle nutmeg on top and place a sprig of parsley for decoration.
Step 4
Place in a preheated oven at 390°F. The batter should rise, and the crust should be golden-brown. Check for doneness by piercing the center with a toothpick or knife; it should pass through easily and come out dry.
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