Broccoli Savory Pie

Broccoli Savory Pie

by Cristiano Bonino


Enjoy this vegan version of a traditional savory pie (although the use of butter is more typical) on one of our tours in Italy, or on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!

 

Ingredients for 6 people for the dough:

  • 1 cup of all purpose flour
  • 1/3 cup of water
  • 1/4 cup of EVOO
  • 1/2 tsp of salt

 

Directions:

  • Make a small "mountain" with the flour, then a "little crater" in the middle. Start to sprinkle some salt here
  • Then pour water little by little, and finally add the EVOO to incorporate all the ingredients
  • Knead to get your dough smooth and consistent covered by a cloth or towel
  • Let the dough ball rest in the fridge for 1 hour 
  • In a pre-oiled tray make a thin layer of dough using your fingers pressing evenly all over
  • Prick the dough with a fork in different points and cook in the oven at 400 degrees for at least 25 minutes
  • Then take the tray out and add broccoli filling (see below) evenly on top 
  • Continue cooking in the oven at 400 degrees for another 5 minutes
  • You can prepare this dish in advance and then warm it up in the oven for 5 minutes before serving

 

Ingredients for the filling:

  • 2 Tbsp of EVOO
  • 2 cups of water
  • 4 broccoli (you can also use cabbage or kale or spinach, or other veggies you like)
  • 2 garlic cloves
  • 1/8 tsp of salt

 

Directions:

  • Clean the broccoli and separate tops (or florets) from stems
  • In a pot over medium flame steam (or add more water and boil) broccoli tops in water for 5 minutes
  • (I usually cook the stems and use the remaining water to make a nice soup)
  • Peel and sauté the garlic (finely minced or whole, your choice) in 2 Tsp of EVOO until light brown
  • Then add the steamed tops and cook them for at least 5 minutes, adding salt and water from the pot, if needed 

 

Buon appetito!

 

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