Tuscan Ricotta And Broccoli Rabe Pie - Erbazzone

Name: Tuscan Ricotta And Broccoli Rabe Pie - Erbazzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Savoury Pie Crust; 10.7 ounces all purpose flour - sifted; 120 milliliters water; 3 tablespoons Extra Virgin Olive Oil; Broccoli Rabe Filling; 2 bunches broccoli rabe washed and cut in julienne; 2 eggs whole; 3.5 ounces Parmesan cheese grated; 5.5 ounces very fresh ricotta; Black pepper; Salt; 1 ounce lard in slices, Lardo di Colonnata is the best choice or streaked bacon

Servings: persons

Savoury Pie Crust
10.7 ounces all purpose flour - sifted
120 milliliters water
3 tablespoons Extra Virgin Olive Oil
Broccoli Rabe Filling
2 bunches broccoli rabe washed and cut in julienne
2 eggs whole
3.5 ounces Parmesan cheese grated
5.5 ounces very fresh ricotta
Black pepper
Salt
1 ounce lard in slices, Lardo di Colonnata is the best choice or streaked bacon

1
Pie Crust: In a stand mixer adapted with the hook attachment, beat the sifted flour, the water and the olive oil for about 10 minutes until elastic and shinny. Cover with plastic film and allow to rest for a minimum of 30 minutes. In reality, this dough is like a bread dough, so it will be quite elastic.
2
Meanwhile, wash the broccoli rabe, pat dry with a kitchen towel. Put the leaves one on top of the other, roll forming a long cigar and julienne them thinly. Put in a colander, sprinkle with salt and set aside for 30 minutes.
3
Put the ricotta in a colander over a bowl and let drain for 30 minutes to remove all the excess water.
4
After 30 minutes, squeeze the broccoli rabe with your hands, removing as much water as possible.
5
Lightly beat the 2 eggs. Put the ricotta in a bowl and beat with a fork so you get a smooth paste. Add the eggs and parmesan and mix well. Add the julienned broccoli rabe, a dash of freshly ground pepper and mix very well until well blended.
6
Line a 12 inch diameter round baking sheet with parchment paper and lightly oil it with olive oil.
7
Divide the pie dough in 2 parts, one slightly bigger then the other. Roll out both doughs until quite thin. Transfer the biggest dough to the pie baking sheet. Add the ricotta broccoli mixture in the midle leaving 1 1/2 inch of dough with no filling. Cover with the smaller dough.
8
Close the pie by rolling the sides, bottom over top squeezing together (see image). With a pair of scissors make little incisions on the top dough to allow the steam to come out.
9
Pre-heat the oven to 350u00b0 F with rack in he middle position.
10
Cut the lard in small pieces and sprinkle them on top (or streaked bacon if you can't find lard).
11
Bake for 40 minutes or until the top is golden brown. Serve hot, at room temperature or even cold.
12
If you are going to freeze it, stop at step 8 and freeze wrapped in plastic film. Defrost in fridge for about 2 hours and proceed from step 9 onwards.

677

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: Savoury Pie Crust, 10.7 ounces all purpose flour - sifted, 120 milliliters water, 3 tablespoons Extra Virgin Olive Oil, and more.

Yes, Tuscan Ricotta And Broccoli Rabe Pie - Erbazzone falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!