Ingredients
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2 stalks Ontario Broccoli (about 3/4 lb/375 g total)
3 eggs
1-1/4 light ricotta cheese
1/2 cup freshly grated Parmesan cheese
2 tbsp all-purpose flour
1/4 tsp crushed dried green peppercorns
1/8 tsp nutmeg
1/3 cup milk
1 tbsp vegetable oil
2 cups very thinly sliced parboiled potatoes (about 2 medium)
1/4 cup shredded Cheddar cheese
Methods/ Steps
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Remove broccoli heads and break or cut into small florets.
Peel or scrape stems and cut into 3-inch long sticks.
Drop into saucepan of rapidly boiling lightly salted water; cook until just tender.
Drain through colander; set aside.
In bowl, whisk together eggs and ricotta until blended.
Whisk in Parmesan cheese, flour, peppercorns and nutmeg.
Stir in milk until smooth.
Set aside.
In nonstick 9 or 10 inch ovenproof skillet, heat oil, swirling pan to coat sides.
Cover bottom and partway up sides of pan with potatoes, overlapping slices.
Cook 4 minutes over medium heat or until undersides of potatoes are becoming golden.
Strew cooked broccoli over potatoes; gently pour in ricotta filling.
Cover and cook for 12 to 15 minutes or until edges look firm.
Sprinkle with Cheddar cheese; broil for about 3 minutes or until cheese is melted and filling looks set. Cool 10 minutes before cutting into wedges.
