Broccoli Rabe and ricotta timbale, accompanied by a soft cream of robiola, pomegranate seeds and nuts. A starter that I designed specifically for Christmas menus, light but tasty. Is, especially easy to prepare in advance. You can then prepare it the day before and then heat it in the oven to 100 degrees to serve it soft and creamy. Turnip Greens have a slightly bitter aftertaste, exalted from nutmeg and lemon zest, While the cream cheese is rich and soft.
The pomegranate is fresh and acidulous and walnuts are crisp: a balanced and tasty dish, You can open a light lunch or dinner parties, and with an eye to Vegetarian friends. The process is really easy: I recommend you use the aluminum molds individual portion or the cocotte by souffle. Cooking in a water bath leaves the turnip tops and ricotta soft and creamy inside. I think you're going to like it.. At this point, I wish you a good day and I recommend you take a look at all my RECIPES FOR CHRISTMAS and to all my CHRISTMAS MENU the past years to find some inspiration for your holiday menu. Good day and good December 1st!
DOSI FOR 8 STAMPINI MONO PORTION:
1 kg of turnip greens (rapini)
2 whole eggs
350 grams of potatoes
250 grams of ricotta cheese
100 ml of cream
nutmeg, to taste
grated lemon rind, to taste
70 grams of grated pecorino cheese Dop
80 grams of grated parmigiano Reggiano PDO
salt and pepper, to taste
FOR THE SAUCE:
50 ml of cream
150 grams of soft cheese or soft cheese
nuts, to taste
pomegranate seeds, to taste
butter to grease the cocotte, to taste
Clean the broccoli rabe, by removing the leaves and peeling the inflorescences. Wash them with care. Finely chop the vegetables and sbollentarla in salted water for 5 minutes. Drain the turnip greens and leave them in a colander for at least an hour, in a way that causes excess water to leak. When they are cold, squeeze by hand, because less water will remain in the vegetable flan will be better.
Wash potatoes and boil them in salted water, Peel and mash with a fork and hot (It is not necessary that they become a puree, just that they are roughly crushed.
Separate the egg whites from the yolks.
Combine ricotta with the egg yolks until creamy. Add the liquid cream, the parmesan and pecorino, the mashed potatoes and chopped turnip greens. Mix all, Add a pinch of nutmeg and grated lemon rind, then add salt and pepper to taste.
Whisk the egg whites until stiff and add them to the mixture stirring with a spatula with a motion from top to bottom to incorporate as much air as possible.
Butter the ramekins little cake and pour in the mixture of vegetables and cottage cheese casserole. Put the ramekins in a baking pan and fill the pan of water to a height of 1 cm. Bake at 180 degrees for 30 minutes or until the Flans are not gold. Allow to cool for a few minutes the Broccoli Rabe and ricotta cupcakes so that they turn out smoothly.
For the cream cheese, bring to a boil the cream, turn off the heat and add the cheese, stirring until the mixture is smooth and homogeneous. Serve the flan with Broccoli Rabe and ricotta with cream cheese, Garnish with pomegranate seeds and chopped walnuts. Bon appétit!