After the revelry of the last days, I just need something light …. yes vegetables. I take this opportunity, because it will be in my room “mammigna”, my father third wife… and she’s vegetarian. Actually, she is also French and means a lot of cooking, so I’m a bit intimidated, well, come on, keep our fingers crossed and let’s start! I’ll make some little vegetables pies. Now, here in Tuscany, you can find very fresh Broccoli and Spinach.
So you need small molds, in various forms.
You need (for 6 people)
- 1 kg of Spinach
- 2 large Broccoli
- 250ml fresh cream
- 4 eggs
- 4 tablespoons of chopped Hazelnuts
- 4 tablespoons of corn flour
- 3 or 4 anchovies in oil
- salt and pepper
- Extra Virgin Olive Oil (Tuscan)
- Mother Yeast (if you want to make even some single tarts)
How to proceed
Spinach pie: wash the spinach and clean broccoli by removing the woody stem. Cook the vegetables (I prefer steam, I find it’ll enhance aroma, color and flavor ) and then wring out the excess of water from the spinach. Wait until the vegetables are cold.
Beat two eggs in a bowl with a teaspoon of salt, add half cream (125ml) and continue whisking. Pour in the drained spinach squeezed dry, add 4 tablespoons of chopped hazelnuts and mix. Season with salt and pepper.
Broccoli pie: chop the broccoli and salt. Proceed as before with eggs and cream. Melt the anchovies in a pan and pour over broccoli, stirring. Combine the broccoli to the mixture of cream and eggs and mix. Pour 4 tablespoons of Corn Flour. Mix again.
Pour your mixtures (Spinach or Broccoli), helping you with a spoon, inside your buttered molds. Don’t fill them up to the brim. Leave 1 cm free.
With these quantity of ingredients I obtained 27 small pies
Put everything in the oven at 180°C (350°F ) for about 45 minutes or better, until you see a brownish film over your dough and, even better, until you can feel the scence of your pies to 6 feet away.