Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
INSTRUCTIONS
- Reduce the broccoli into florets and then peel the central stalk cutting into pieces the most tender part . Cook all on steam for 7-8 minutes; At this point raise half of the florets, grease slightly, flavor them with a little nutmeg and keep warm. Continue cooking the broccoli for 7 minutes, until they are very soft. Drain and mash with a fork immediately along with the chickpeas, making everything well chopped.
- Beat the eggs with the Parmesan cheese and add to mixture; also join the ricotta, marjoram and freshly ground pepper making mix everything.
- Heat 2-3 tablespoons of olive oil in a thick-bottomed pan, add the filling and stir constantly with a wooden spoon the same way as scrambled eggs, cooking it to medium heat. At the end you have to get some sort of dry cream.
- Divide the cream into 4 pieces and press on each dish using a round mold with a diameter of 8-10 cm; surround each tart with some of the florets of broccoli kept aside.
