Irresistible bites that are crispy on the outside and creamy on the inside, thanks to the embrace of Creamy Soft Caciotta and 24-month White Modenese Cow Parmigiano Reggiano. A fresh yogurt and garlic sauce completes the dish for a unique and refined experience, perfect for sharing!
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, creamy soft caciotta cut into small cubes, grated parmesan, breadcrumbs, egg, chopped parsley, grated garlic clove, salt, and pepper. Mix until you get a soft but workable mixture (add more breadcrumbs if too soft).
Form walnut-sized balls and place them on a baking sheet lined with parchment paper. Brush with extra virgin olive oil. Bake in a static oven at 200°C for about 25 minutes, turning halfway through, until golden and crispy.
In a small bowl, mix the yogurt with grated garlic, lemon juice if desired, salt, pepper, and optionally chopped chives. Keep in the fridge until ready to serve.
Serve the bites hot or warm with the yogurt sauce, perfect for dipping.
To impress:
For a gourmet contrast:
In the refrigerator, in an airtight container, for up to 2 days. Preferably served warm or at room temperature.
Easy – Perfect even for those who love to cook simply but seek gourmet results!
Italia, 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 |
