Wine & Other Stories

Broccoli Cheese muffins and a Hungarian wine

Written by Veronica Lavenia

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Served as appetizers or delicious snacks, these savory cakes are rich in nutrients. Perfect for a brunch, they are ideal with a mix of salads or crudités and a good glass of wine.

Tűzkő Sauvignon Blanc 2021 by Tűzkő winery is our match. Suggested because: “The sip is particularly fresh, the typical scents of the grape are highlighted. The drink is pleasant, clean, with a good persistence and an aftertaste reminiscent of a slightly macerated fruit”. For the full review click here.

Sauvignon Blank 2021 - Tuzko

© Piero Pardini – The Wolf Post – TUSCANY – ITALY

Ingredients (Serves 10-12)

  • 100 g (3 ½ oz) broccoli
  • 200 g (7 oz) whole wheat flour, sifted
  • 15 g (½ oz) organic baking powder for savory cakes
  • Ppinch of sea salt
  • 75 g (3 oz) Parmigiano Reggiano cheese, grated
  • 100 g (3½ oz) Taleggio or Fontina cheese, cut into cubes
  • White pepper, to taste
  • 2 large free range eggs
  • 125 ml (4 ½ fl oz) EVOO

© The Wolf Post- Veronica Lavenia

  1. Cut the broccoli, removing the leaves and the hardest parts. Cook in salted water for 15 minutes, drain and set aside.
  2. Preheat the oven to 180°C (350°F).
  3. Mix together the dry ingredients, the flour, baking powder, salt, cheeses and white pepper.
  4. Beat the egg, and add EVOO. Gradually, add the dry ingredients, stirring quickly. Add the broccoli.
  5. Place the dough in appropriate cake molds 12hole muffin tin and bake for 15 minutes.

About the author

Veronica Lavenia

Writer, book author and magazine contributor, some of her works have appeared in the most popular International magazines.
Digital Content Manager and Communication Manager at "The Wolf Post", since the birth of the platform.

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