List of Ingredients
- 14 OZ. of broccoli florets
- 4 of slices of tall bread
- cream
- 2 of eggs
- Fresh chili pepper
- Extravirgin olive oil
- Salt
Method
Cook the broccoli in salted boiling water for about 5 minutes, then drain and dry them. Set aside the most attractive florets, about a quarter of them, and place the rest in a blender. Cut out 4 disks (2.75 in. diameter) from the center of each of the slices of bread using a pasta cutter.
Chop up two of these disks and add them to the broccoli in the blender along with a tablespoon of oil, the cream, eggs, a pinch of chopped chili pepper and blend everything together. Add salt to taste. Slice the two remaining disks through the middle, to obtain 4 thinner disks.
Line a baking tray with parchment paper and lightly oil it. Then place the 4 slices of bread and the four thin disks on it. Toast the bread until it barely begins to change color. Remove the disks from the oven and fill the centers of the large bread slices with the broccoli mixture. Bake again at 325 °F for 15 minutes. Serve the slices of bread along with the four disks arranged as little hats and garnish with the broccoli florets you set aside earlier.