Light Shortcrust with Broccoli and Ricotta.
This is a recipe suitable for those following a low-calorie diet but still want to indulge a little.
The shortcrust pastry is made without butter, replaced by 0% fat and 0% sugar Greek yogurt.
The protein part is provided by the egg, cow ricotta, and turkey breast, all recommended foods in diets.
It is a complete dish.
Today I will propose both the traditional recipe and the one for the Bimby, which you will find immediately after the traditional recipe

Thought for you:

Difficulty: Very Easy
Cost: Very Cheap
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, and Spring

Ingredients

let’s go shopping

10 oz Broccoli
2 cups Flour (Or low glycemic index)
1/2 cup Greek yogurt
to taste salt
1 clove Garlic
1 bunch chopped parsley
3/4 oz Pecorino Romano (grated)
3.5 oz turkey breast
2 eggs
1 cup Ricotta

Light Shortcrust with Broccoli and Ricotta

Tools

what we need to prepare the

Baking Pan
Parchment Paper
Pot

Traditional Preparation of Light Shortcrust with Broccoli and Ricotta

To begin, put a glass with 3.4 oz of water in the fridge at the top and let it cool.
Wash the broccoli and then boil them in a pot with plenty of salted water for 15 minutes starting from the boil. Then …
drain them immediately, and let them cool.
Meanwhile..
Knead the shortcrust dough, putting the flour, Greek yogurt, 1 teaspoon of salt, and 3.4 oz of icy 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 garlic clove, parsley, ricotta, eggs, salt, and pepper in a food processor and make a cream.
Roll out the dough with a rolling pin.
Until you get the desired width.
Place parchment paper in a baking pan, and lay the shortcrust dough, with the edges reaching to cover the sides of the pan.
Let’s start filling: put the broccoli first,
In the spaces between the broccoli, place the turkey breast torn into pieces.
Pour the ricotta and egg mixture, and fold the excess edges of the shortcrust dough.
Bake in a preheated oven at 356°F convection for 30 minutes.
Once the time has passed, wait for it to cool slightly, then transfer it to a serving plate.
Its interior will look like this.
Here’s the Light Shortcrust with Broccoli and Ricotta ready
Put 600 gr of water in the bowl, place the basket, and add the broccoli. Cook for 20 minutes at 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 3.4 oz of icy 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 prepare the filling, put a garlic clove and a bunch of parsley Do 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 a rolling pin.
Until you get the desired width.
Place parchment paper in a baking pan, and lay the shortcrust dough, with the edges reaching to cover the sides of the pan.
Let’s start filling: put the broccoli first,
In the spaces between the broccoli, place the turkey breast torn into pieces
Pour the ricotta and egg mixture, and fold the excess edges of the shortcrust dough.
Bake in a preheated oven at 356°F convection for 30 minutes.
Once the time has passed, wait for it to cool slightly, then transfer it to a serving plate.
Its interior will look like this.
Here’s the Light Shortcrust with Broccoli and Ricotta ready