Servings:
6
Prep time:
30
Cooking time:
15
INGREDIENTS
- - 400g broccoli
- - 350g goat cheese
- - 100g quark cheese
- - 100g greek yogurt
- - 80g butter
- - 300g Tomato Sauce
- - 200g Panito’s Taralli
- - 1 tablespoon oregano
- - 1,5 tablespoon Agar Agar
- - 200ml milk
- - 3 tablespoon Balsamic Vinegar
- - Salt
- - 6 Sundried Tomatoes
INSTRUCTIONS
- Crush the taralli until they crumble, then melt the butter on a low heat and combine it to the taralli. Cover the base of a mould with butter, place a disk of parchment paper at the bottom and create the base of the cheesecake with a layer of crushed taralli and butter. Let it sit in the fridge for 2 hours.
- Separate the broccoli stems and boil them with salted water for 5-6 minutes. Drain them and process them in a mixer.
- Combine the ricotta, the quark cheese and the yogurt, then add the broccoli purea and some salt.
- Heath the milk, then add a teaspoon agar agar and bring to boil. Lower the heat and simmer for 3 more minutes before removing from the stove.
- Incorporate the milk to the cheese and broccoli mixture, then pour everything on the taralli base, creating an even layer. Place it in the fridge again.
- Season the tomato sauce with vinegar, oregano and salt. Place it on the stove and, once warm, add half a teaspoon agar agar. When it comes to a boil, lower the heat and simmer for 3 more minutes. Let it cool down a little bit and pour the sauce over the cheese layer. Place the cake again in the fridge and let it sit for 2 more hours.
- Before serving, decorate the cake with the sundried tomatoes.
