Bigne with Broccoli and Robiola Cheese Mousse

Servings: 4
  • - 16 bigne
  • - 300 grams of broccoli
  • - 230 g of soft cheese
  • - 1 handful of pine nuts
  • - 1 clove of garlic
  • - 1 piece of chili pepper
  • - Extra virgin olive oil
  • - Sea salt
  1. Boil the florets for about 10 minutes in plenty of lightly salted water and then drain well.
  2. Saute in a pan the whole garlic clove along with the chili and 2 tablespoons oil. Add the broccoli and sauté for a few minutes then transfer them in a tight and long container. Take out the garlic and mash it with an eletric processor.
  3. Mix the mashed broccoli, warm or cold, with the Robiola. Work the mixture well with a fork, check for salt and pepper. Then transfer it into a pastry bag with a plain tip.
  4. Cut the top cap of the bigne. If necessary, remove the crumb inside and then fill with the mousse. Decorate with a few pine nuts previously golden in a hot frying pan, cover them with their cap and serve.