Irresistible bites crispy on the outside and creamy on the inside, thanks to the embrace of Caciotta Morbida Cremosa and Parmigiano Reggiano of Vacca Bianca Modenese 24 months. A fresh yogurt and garlic sauce completes everything for a unique and refined experience, perfect to share!
Wash and divide the broccoli into florets, then boil them in lightly salted water for 5 minutes. Drain well and chop coarsely.
In a bowl, combine the chopped broccoli, diced creamy soft caciotta, grated parmesan, breadcrumbs, egg, chopped parsley, grated garlic, salt, and pepper. Mix until you obtain a soft but workable mixture (add more breadcrumbs if too soft).
Form balls the size of a walnut and place them on a baking tray lined with parchment paper. Brush with extra virgin olive oil. Bake in static oven at 200°C for about 25 minutes, turning halfway through, until golden and crispy.
In a small bowl, mix yogurt with grated garlic, lemon juice if desired, salt, pepper, and possibly chopped chives. Keep in the fridge until serving time.
Serve the bites warm or lukewarm with the yogurt sauce, perfect for dipping.
To impress:
For a gourmet contrast:
In the refrigerator, in an airtight container, for a maximum of 2 days. It is preferably served warm or at room temperature.
Easy – Perfect for those who love to cook simply but seek a gourmet result!
Italy, Emilia Romagna
| Energy (kcal) | 155.8 |
| Carbohydrates (g) | 6.15 |
| of which Sugars (g) | 2.12 |
| Fat (g) | 10.19 |
| of which Saturates (g) | 4.83 |
| Protein (g) | 9.41 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.17 |
