How to make it

  • Preheat oven to 350°F.
  • Place peppers, onion and garlic cloves into a 9" x 13" baking pan.
  • Drizzle with olive oil, add mustard seed, salt and pepper and toss well.
  • Put in oven and roast for about 45 minutes, or until very soft and caramelized.
  • Meanwhile, stir together boiling water and saffron, if using. Allow to steep while vegetables are roasting.
  • When they have finished roasting, add the vegetables to a blender, add the saffron water and puree smooth. Pour into a jug or gravy boat and set aside.
  • Reduce oven temperature to 325°F.
  • Place broccoli florets in a steamer and steam until just tender.
  • Take half the broccoli, break it up with a fork or potato masher, and add to a bowl with the ricotta, egg, lemon zest, basil, pepper, paprika, nutmeg and salt.
  • Fold in the larger broccoli pieces.
  • Grease an 8” or 9” round casserole dish, and fill with broccoli mixture.
  • Bake for 20 minutes.
  • Serve alongside warm pepper sauce

Reviews & Comments 1

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  • jo_jo_ba 11 years ago
    Amount Per Serving
    Calories 120.2
    Total Fat 5.6 g
    Saturated Fat 2.4 g
    Cholesterol 43.7 mg
    Sodium 103.7 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 2.3 g
    Sugars 3.5 g
    Protein 7.7 g
    Was this review helpful? Yes Flag

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