Sformatino rustico di cime di rapa con salsa alla 'nduja

Rustic pie with broccoli sauce and ‘nduja


  • 700 gr. broccoli
  • 30 gr. grated Parmesan cheese
  • 150 gr. of tomato sauce
  • 50 gr. ‘Nduja
  • 1 anchovy fillet
  • 2 eggs
  • 4 whole wheat bread slices
  • 1 teaspoon of oil with garlic
  • EVO olive oil or extra virgin olive oil
  • salt


Wash and clean broccoli, boil them for 8-10 minutes in salted water. Drain and flavor them in a pan with a little oil, garlic and anchovy for 2-3 2/minutes; transfer them into the mixer glass, adding eggs and grated Parmesan cheese and blend the whole, paying attention the cream is not too smooth; season with salt. Brush with oil some small molds, fill them with the cream of broccoli and cook in a water bath in oven at 170 C degrees, for 30-35 minutes.
Meanwhile, cook in a pan the tomato sauce to which you have joined a tablespoon of EVO or extra virgin olive oil, for 2-3 minutes and season with salt; add ‘nduja and mix it well to the sauce. Blend to make it smooth. As soon as the pies are cooked, remove them from the mold, arrange them in a dish and spread a spoonful of ‘nduja sauce. Finish by putting on top of each pie the whole meal bread slices previously toasted in the oven.

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