Sunday, March 4, 2012

Broccoli and Gorgonzola Pie

 Tonight we made Broccoli and Gorgonzola Pie from our new cookbook "Plenty" by Yotam Ottolenghi.



Because I do not type, here is a picture of the recipe (or you can look here):




  The recipe was pretty involved, but turned out delicious. We made two versions. One with mozzarella and one with gorgonzola. If you make this, be sure you really love gorgonzola! You could substitute goat cheese, smoked cheddar, or Daiya as well.

Rolling puff pastry

Garbanzo beans in place of baker's beads





   


Because she wants to be in the blog EVERY POST!





We plan on cooking quite a few more of these recipes, and we'll let you know what we think. In the meantime, please follow my good friend and moral compass' blog The Year of Plenty.





7 comments:

  1. wow, that looks really awesome!

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  2. But we spent like 3 hours cooking.

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  3. YUM! That looks really good. I like Gorgonzola, but only in small amounts, though, so might have to use a different cheese.

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  4. Michelle, it is strongly flavored. (I am eating the left over gorgonzola in a beet salad as I type!)
    You could even do this vegan.

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