Broccoli cake

Preparation:

Preparation: Defrost the pasta at room temperature. Clean the broccoli by removing the toughest part of the stems and blanch them in salted water for about 5 minutes. Drain them, cut them leaving the inflorescence whole and season them in a pan with the butter and a little salt. Roll out the pastry and place it on a baking tray lined with parchment paper, making it go up along the edge. Prick the bottom with the prongs of a fork and sprinkle it with half of the fontina cheese mixed with a pinch of nutmeg. Arrange the broccoli on top and cover them with the béchamel in which you have incorporated the remaining fontina cheese. Fold the pastry around the edge over the filling and brush it with the beaten egg yolk. Bake in a preheated oven at 180 degrees for about 40 minutes. Accompanying wines: Trentino Bianco DOC, Val D'Arbia DOC, Martina Franca DOC. - -