Light Brisè with broccoli and ricotta.
This is a recipe suitable for those following a low-calorie diet, but at the same time want to indulge a small treat.
The brisè dough is made without butter, replaced with 0 fat and 0 sugar Greek yogurt.
The protein part is provided by the egg, cow’s ricotta, and turkey breast, all foods recommended in diets.
It is a complete dish.
Today I will propose both the traditional recipe and the Bimby recipe, which you will find right after the traditional recipe

Thought for you:

Difficulty: Very easy
Cost: Very economical
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

441.56 Kcal

calories per serving

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Energy 441.56 (Kcal)
Carbohydrates 56.68 (g) of which sugars 4.30 (g)
Proteins 27.92 (g)
Fat 13.57 (g) of which saturated 7.29 (g)of which unsaturated 4.63 (g)
Fibers 10.30 (g)
Sodium 513.30 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s go shopping

10.5 oz Broccoli
2 cups All-purpose flour (Or low glycemic index)
0.42 cups Greek yogurt
to taste Salt
1 clove Garlic
1 bunch Chopped parsley
0.42 oz Pecorino Romano (Grated)
3.5 oz Turkey breast
2 Eggs
8.8 oz Ricotta

Light Brisè with broccoli and ricotta

Tools

what we need to prepare the

Baking pan
Parchment paper
Pot

Traditional Preparation of Light Brisè with Broccoli and Ricotta

To start, place a glass with 100 ml of water in the highest part of the fridge and let it cool.
Wash the broccoli, then, in a pot, boil them in plenty of salted water for 15 minutes from the moment it starts boiling. Then …
Drain them immediately, and let them cool.
Meanwhile..
Knead the brisè dough by putting the flour, Greek yogurt, 1 teaspoon of salt, and 100 grams of very cold water in a food processor.
Form a ball, and wrap it in plastic wrap.
Let it rest in the fridge for at least 30 minutes.
Meanwhile, prepare the filling by putting a clove of garlic, parsley, ricotta, eggs, salt, and pepper in the food processor, and create a cream.
Roll out the dough with a rolling pin.
Until you reach the desired width.
Place the parchment paper in a baking pan, and lay the brisè dough on it, with the edges covering the sides of the pan.
Let’s start filling: place the broccoli first,
Arrange the shredded turkey breast pieces in the spaces between the broccoli.
Pour the ricotta and egg mixture, and fold over the excess edges of the brisè dough.
Bake in a preheated oven at 356°F (180°C) fan-forced for 30 minutes.
Once the time is up, wait for it to cool slightly, then transfer it to a serving plate.
Its interior will look like this.
Here is the Light Brisè with Broccoli and Ricotta ready
Place 600 ml of water in the bowl, place the basket, and insert the broccoli. Cook for 20 minutes on Varoma speed 2.
At the end of cooking, remove the basket and set aside.
Now put the flour, yogurt, a teaspoon of salt, Greek yogurt, and 100 ml of very cold water in the bowl.
20 seconds Speed 5
Form a ball and wrap it in plastic wrap.
Let it rest in the fridge for 30 minutes.
Wash the bowl, and let’s make the filling. Put a clove of garlic and a bunch of parsley, 10 sec, speed 8. Now add the eggs, ricotta, Pecorino Romano, and a pinch of salt and pepper, and do 10 sec, speed 8.
Now roll out the dough with the rolling pin.
Until you reach the desired width.
Place the parchment paper in a baking pan, and lay the brisè dough on it, with the edges covering the sides of the pan.
Let’s start filling: place the broccoli first,
Arrange the shredded turkey breast pieces in the spaces between the broccoli
Pour the ricotta and egg mixture, and fold over the excess edges of the brisè dough.
Bake in a preheated oven at 356°F (180°C) fan-forced for 30 minutes.
Once the time is up, wait for it to cool slightly, then transfer it to a serving plate.
Its interior will look like this.
Here is the Light Brisè with Broccoli and Ricotta ready