Tuscan Ricotta and Broccoli Rabe Pie - Erbazzone

January 15, 2010
3 Ratings
  • Serves 8
Author Notes

What I like most about this simple pie is that I can make it ahead and freeze, which enables me to use the seasonal broccoli rabe and have it even when it's out of season. It's a pie made with a very simple dough. It is then filled with julienned raw broccoli rabe and ricotta and covered with dough again. On top you add little pieces of lard (if you can find Lardo di Colonnata it's the best). Serve it for a light dinner, hot, warm or cold. —Maria Teresa Jorge

What You'll Need
  • Savoury Pie Crust
  • 10.7 ounces all purpose flour - sifted
  • 120 milliliters water
  • 3 tablespoons Extra Virgin Olive Oil
  • Broccoli Rabe Filling
  • 2 bunches broccoli rabe washed and cut in julienne
  • 2 eggs whole
  • 3.5 ounces Parmesan cheese grated
  • 5.5 ounces very fresh ricotta
  • Black pepper
  • Salt
  • 1 ounce lard in slices, Lardo di Colonnata is the best choice or streaked bacon
  1. Pie Crust: In a stand mixer adapted with the hook attachment, beat the sifted flour, the water and the olive oil for about 10 minutes until elastic and shinny. Cover with plastic film and allow to rest for a minimum of 30 minutes. In reality, this dough is like a bread dough, so it will be quite elastic.
  2. Meanwhile, wash the broccoli rabe, pat dry with a kitchen towel. Put the leaves one on top of the other, roll forming a long cigar and julienne them thinly. Put in a colander, sprinkle with salt and set aside for 30 minutes.
  3. Put the ricotta in a colander over a bowl and let drain for 30 minutes to remove all the excess water.
  4. After 30 minutes, squeeze the broccoli rabe with your hands, removing as much water as possible.
  5. Lightly beat the 2 eggs. Put the ricotta in a bowl and beat with a fork so you get a smooth paste. Add the eggs and parmesan and mix well. Add the julienned broccoli rabe, a dash of freshly ground pepper and mix very well until well blended.
  6. Line a 12 inch diameter round baking sheet with parchment paper and lightly oil it with olive oil.
  7. Divide the pie dough in 2 parts, one slightly bigger then the other. Roll out both doughs until quite thin. Transfer the biggest dough to the pie baking sheet. Add the ricotta broccoli mixture in the midle leaving 1 1/2 inch of dough with no filling. Cover with the smaller dough.
  8. Close the pie by rolling the sides, bottom over top squeezing together (see image). With a pair of scissors make little incisions on the top dough to allow the steam to come out.
  9. Pre-heat the oven to 350º F with rack in he middle position.
  10. Cut the lard in small pieces and sprinkle them on top (or streaked bacon if you can't find lard).
  11. Bake for 40 minutes or until the top is golden brown. Serve hot, at room temperature or even cold.
  12. If you are going to freeze it, stop at step 8 and freeze wrapped in plastic film. Defrost in fridge for about 2 hours and proceed from step 9 onwards.

See what other Food52ers are saying.

  • Babette's Feast
    Babette's Feast
  • AntoniaJames
  • dymnyno
  • WinnieAb
  • Maria Teresa Jorge
    Maria Teresa Jorge

10 Reviews

AmiJoy June 19, 2016
I made this recipe for the first time last week and overall it was a success but there were a few things. I ended up using about 1/4cup less flour and 1/2 cup more water for the dough to come together. I omitted the lardon because my husband is vegetarian. Next time I think I will also add salt and some lemon zest to the crust and chopped sun dried tomatoes to the filling. Most importantly, I need verification of the cooking temp. 280F is barely warm and even after 40 min in the oven it was still raw. Perhaps you meant 280C? I jacked up the oven temp to 425F and cooked until the top was golden brown. Will definitely make this again though with slight modifications. Thanks for sharing!
Maria T. June 19, 2016
Hi AmiJoy,
thanks for sharing your thoughts.
The dough is difficult to come together but the proportions are correct, just give it a few more minutes and it will come together.
As far as the salt, in Tuscany they don't use salt in bread or dough hence the lack of salt. The lack of salt should be overcome by the croutons but as you d..idn't use you missed the salt more.
The temperature is 280º Celsius = 530 F.
Hope next time it come out perfect.
Maria T. June 19, 2016
Sorry the temperature is 350 F for 40 minutes
Babette's F. January 16, 2010
This recipe looks really good, it's like a filled pitta bread. And I love to make bread dough, will have to try this one. Thanks for posting it.
AntoniaJames January 15, 2010
Gorgeous! You are amazing.
Maria T. January 16, 2010
Thank you, you are very kind.
dymnyno January 15, 2010
This sounds wonderful.. ..are you really just one person...or a whole village!!
Maria T. January 16, 2010
I am only one person but the village has 180 people all with vegetable gardens. So when the broccolis come out, I end up receiving broccolis from everyone because they know I cook a lot.
WinnieAb January 15, 2010
This looks awesome.
Maria T. January 16, 2010
Thank you for your comment