Savory broccoli and pecorino pie. Although truthfully, there are also cauliflowers, but they are in the minority. I have always made this recipe with these two vegetables, but it also suits other combinations. I use a semi-shortcrust pastry with olive oil, I prefer not to use puff pastry for savory pies, it’s a matter of taste, between this dough, which is also perfect for sweet strudels, although achieving a different result than the dough of my classic strudel. It has a different texture and thickness, also excellent for making mini pies or fried calzones. Now my garden is full of cabbages, and as always happens this season, somehow they have to be consumed!
Kale, broccoli, cauliflower, kohlrabi, turnip greens, and Brussels sprouts grow lushly, and given the mild temperatures, I continue to gather other wild herbs in my garden as well, since they go to seed and propagate themselves a little bit everywhere. A mini garden full of biodiversity and synergy, allowing us to eat healthy herbs and vegetables, grown with natural rhythms.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, All Seasons
Ingredients
Broccoli and pecorino; Between sweetness and softness
- 2 cups flour
- 3 tbsp olive oil
- 1.3 tbsp white wine
- 1 tsp salt
- 1 tsp instant yeast for savory preparations
- as needed water
- 10.5 oz broccoli (boiled)
- 2 eggs
- 3.5 oz pecorino
- 3.5 oz ham
- as needed salt
- as needed black pepper
Useful Tools
Pot for boiling vegetables, colander, baking pan for cooking the pie, rolling pin, and mixing bowl.
- Pots
- Bowls
- Rolling Pins
- Baking Pans
Steps
As I often write, life is already very complicated, every day we need to eat well without complicating life because there are always a thousand things to do; simple recipes are needed; when you have time, you should also allow yourself the luxury of slowness.
First, boil the broccoli and in the meantime knead the ingredients until you obtain a firm and elastic dough. Once the vegetables are ready, drain well and add the rest of the ingredients: the chopped ham and pecorino, eggs, pepper, and salt…. Mix well.
You can now roll out a sheet of 1/8 to 1/6 inch thick from your dough.
Arrange in the baking pan, it is advisable to line with parchment paper or grease and flour it, add the filling, and close with another sheet of dough. You can make strips of dough or a complete cover, I carved a flower. Brush with egg yolk and bake in a preheated oven at 356°F for about 30 minutes.
The broccoli and pecorino pie is ready to be served. Also great served cold.
Fragrant and flavorful in its simple execution.
A Few More Tips
A semi-shortcrust pastry without much fat, excellent for savory pies, and pleasant to look at. It holds decorations and braids well, so you can have fun with creativity.
A simple and rustic filling that even kids like because it’s colorful but not too much, and the green is not very visible. The broccoli colors a lot, in my dough there was also some cauliflower to be consumed, so it looks a little lighter. The recipes I present to you are often part of everyday cooking. On Sundays, I have more time because I don’t work, so I can also dedicate myself to more elaborate but always very rustic recipes.
