Rustic pie with broccoli, broccoletti and sausage
A rustic tart, almost a pizza, simple and rich in high quality ingredients, broccoli, broccoletti (turnip tops) and sausage.
recipe given by our chef at .
For the dough
1 kg flour
550 ml water
20 g salt (4 teaspoons)
12 g beer yeast (usually 25g, but I like to put less and make it last longer rising, but it depends on personal taste)
For the filling
1 kg green broccoli
1 kg broccoletti (turnip tops)
50 ml extra virgin olive oil
2 cloves of garlic
500 ml white sauce (optional)
100 g Parmesan cheese (optional)
These ingredients are able to feed: 36persons
- This course is: Antipasto
- Difficult to prepare: FACILE
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
For this rustic pie, we employed a light pasta with virtually no added fat, this is the classic bread pasta. If you want, you can add a touch of extra virgin olive oil to the dough.
In a large bowl, place the flour in a fountain, put on one side the salt and add a glass of water in which you have dissolved the yeast. Begin to knead then gradually adding the remaining water. The dough must be worked hard, at least 20-30 minutes. Initially it will be very sticky, but as the dough will begin to harden acquiring compact and will detach from the sides of the bowl. At this point you can continue to knead on floured pastry board from time to time the dough. The dough is ready when it becomes smooth, homogeneous and very elastic, it should be soft but not sticky. At this point, make a ball with the dough, put it back in the bowl and cover with plastic wrap with holes, let rise until doubled in volume. The rising time will depend on the amount of yeast used and the room temperature.
While the dough is rising you can proceed with the preparation of the filling.
Clean and blanch the broccoli and broccoletti (separately), once boiled put them together in a pan with olive oil, garlic, salt, pepper and chilli (if welcome) and cook. In another pan, cook the sausage in small pieces, finally stir everything. For tying all this dough you can add the sauce together with the parmesan, but this is optional.
When the dough has doubled in volume, put it on a work surface and divide into 6 pieces, 3 larger (approximately 300 g) and 3 smaller (200 g) creating balls. With the help of a rolling pin to get the disks more or less circular, use the larger ones as bases in cake tins so that you can cover the edges. Pour the filling of broccoli, broccoletti and sausage, cover with the smaller disk of dough. Cut off the excess edges of the pasta, add the flaps of the two layers of dough pinching and then making them adhere. Finally wrap them, folding them towards the interior of the cake.
Let rise for an hour, make the cuts on the surface that will serve as chimneys to let out the steam that will be created inside, brush with beaten egg and then bake for about 30 minutes at 180° C.