Prepare the broccoli “trifolati”: wash and clean the broccoli, detach the florets and blanch them for 5 minutes in boiling, salted water, in which you have put the lemon cut into wedges. In a heavy-bottomed frying pan, heat 3 spoonfuls of olive oil with the chilli pepper and the chopped garlic. Strain the broccoli florets, tip them into the frying pan and season with salt, pepper and a spoonful of vinegar. Stir and cook for about 15 minutes. Now turn off the heat, sprinkle the broccoli with the parsley (just the leaves, washed, patted dry and chopped), add a drizzle of olive oil and set aside.
Cut the bread into slices roughly 1 cm thick. In a bowl, beat the egg with a pinch of salt, some freshly ground pepper and a slight sprinkling of nutmeg; add the milk and continue beating to amalgamate everything thoroughly. Soak the slices of bread in this mixture; place one in an oven dish greased with butter (lay it at an angle, resting on the shorter side of the dish), put a slice of fresh pecorino and 2 spoonfuls of broccoli on top of it, then continue alternating the ingredients in the same way until you have finished them. Sprinkle with the grated aged pecorino, add a drizzle of olive oil and bake in a preheated oven, at 190 °C, for 20-25 minutes. Before serving your savoury bread pudding leave it to rest for 10-15 minutes.
(1) Alternatively, you can use La Vialla’s “Broccoli Trifolati”.