by Maria Teresa Jorge
View
my 188 recipes »
Maria Teresa Jorge's Notes:
Expand10.7 ounces all purpose flour - sifted Ask a question about this ingredient
120 milliliters water Ask a question about this ingredient
3 tablespoons Extra Virgin Olive Oil Ask a question about this ingredient
2 bunches broccoli rabe washed and cut in julienne Ask a question about this ingredient
2 eggs whole Ask a question about this ingredient
3.5 ounces Parmesan cheese grated Ask a question about this ingredient
5.5 ounces very fresh ricotta Ask a question about this ingredient
Black pepper Ask a question about this ingredient
Salt Ask a question about this ingredient
1 ounce lard in slices, Lardo di Colonnata is the best choice or streaked bacon Ask a question about this ingredient
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.
Ask a question about this stepMeanwhile, 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.
Ask a question about this stepPut the ricotta in a colander over a bowl and let drain for 30 minutes to remove all the excess water.
Ask a question about this stepAfter 30 minutes, squeeze the broccoli rabe with your hands, removing as much water as possible.
Ask a question about this stepLightly 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.
Ask a question about this stepLine a 12 inch diameter round baking sheet with parchment paper and lightly oil it with olive oil.
Ask a question about this stepDivide 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.
Ask a question about this stepClose 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.
Ask a question about this stepPre-heat the oven to 280º F with rack in he middle position.
Ask a question about this stepCut the lard in small pieces and sprinkle them on top (or streaked bacon if you can't find lard).
Ask a question about this stepBake for 40 minutes or until the top is golden brown. Serve hot, at room temperature or even cold.
Ask a question about this stepIf 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.
Ask a question about this stepGorgeous! You are amazing.
Thank you, you are very kind.
This sounds wonderful.. ..are you really just one person...or a whole village!!
I am only one person but the village has 180 people all with vegetable gardens. So when the broccolis come out, I end up receiving broccolis from everyone because they know I cook a lot.
Thank you for your comment
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
This recipe looks really good, it's like a filled pitta bread. And I love to make bread dough, will have to try this one. Thanks for posting it.