Today I introduce you to the recipe of the gluten free ricotta and broccoli pie. Until a few years ago it would have been unthinkable to have an acceptable result and today it is very easy! Find out how by reading the post!
Being celiac or having a celiac at home today is not a problem and I’ll show you with a quick and easy recipe: the gluten-free ricotta and broccoli pie.
I have a celiac at home, the Husband, and we have been married for almost 20 years (help me).
When I met him, gluten-free products were few and inedible
Bread and pasta had a bitter aftertaste and the pasta, in particular, did not keep cooking.
Today there are many gluten-free products that have a taste similar to those for non-celiacs, such as flour, tortellini, pizza and … puff pastry.
Today a celiac can eat practically everything.
And so I asked Irene, my son’s nanny, to prepare the gluten-free ricotta and broccoli pie using the gluten-free puff pastry found in all supermarkets.
What, what? Did you think I cooked it? HA!!! I am illiterate in the kitchen!
Fortunately I have someone who cooks (well) for us otherwise we could not survive hahahahaha!
Recipe of the gluten-free ricotta and broccoli pie
Preparation time: 40 minutes
Calories: 210 per serving
Ingredients for 4 people
1 gluten-free puff pastry roll
300 g of cottage cheese
400 g of broccoli
2 eggs
4 spoons of parmesan
Preparation: boil the broccoli and then sauté them in a pan with a clove of garlic (to be removed after cooking) and mash them with a wooden spoon. 
In a bowl, mix the ricotta, broccoli and 2 eggs and 2 tablespoons of Parmesan until an almost homogeneous mixture is obtained.
Spread the puff pastry on your parchment paper and pour the mixture evenly distributing it over all the puff pastry, then close the edges. 
Sprinkle another 2 tablespoons of Parmesan over the cake and cook at 180 ° C for 20 minutes. 
I recommend preheating the oven otherwise the cooking times will change!
Your gluten-free ricotta and broccoli pie is ready !!!
What has changed for celiacs in recent years?
As I said, there weren’t many alternatives before and the ones that were there were inedible. On the other hand, celiac disease was under diagnosed until 15 years ago.
Then, finally, awareness of this disease increased and we even came to the diagnosis of gluten sensitivity, which is a sort of sensitivity to gluten that can lead to malabsorption.
At this point the companies of gluten-free products have literally exploded and strong competition has triggered which has led to a marked improvement in the quality and variety of products for celiacs.
Today a celiac has a wide range of products available that he can have for free with the help of the NHS.
And the Husband is happy !!!
