Broccoli savory pie with mozzarella and ham – Tortino di broccoli, mozzarella e prosciutto
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
$8-10 total*
4-6 people
Ingredients
- 3 broccoli crowns (about 1.1 lb, 0.5 kg)
- 160 g (5.7 oz) mozzarella
- 1 egg
- 100 g (1/2 cup) ricotta
- 3 -4 slices of ham
- 1/4 teaspoon salt
- Black pepper, grounded
- Pinch ground nutmeg
- 30 g (1/4 cup) breadcrumbs
- 1 tbsp extra-virgin olive oil
Preparation
Cut the mozzarella into slices and place them on paper towels to get rid of the excess moist.
Bring a large pot of water to a boil.
Preheat the oven to 360 degrees F (180 degrees C) and place the rack in the middle position.
Wash and cut into florets the broccoli, discarding the stems. Once the water starts to boil add the salt and boil the broccoli florets for 6-7 minutes.
Drain the broccoli and remove as much water as possible by squeezing it with a fork.
Put the broccoli in a food processor. Add salt, pepper, ricotta, nutmeg and pulse. Taste to adjust the salt. Add the egg and pulse again.
Line a baking pan with parchment paper. Drizzle some oil on the paper.
Put half of the broccoli mixture in the baking pan and level it out.
Add the ham slices and the drained mozzarella slices making sure to stay 1/2 inch (about 1.5 cm) from the border of the baking pan.
Cover with the rest of the broccoli mixture.
Sprinkle with breadcrumbs and drizzle some olive oil on the top.
Bake for approximately 35 minutes. Broil for 5-10 additional minutes or until the breadcrumbs get golden.
Let the pie stand for 5-10 minutes before serving.
Tips & notes
- Use Italian “prosciutto cotto” or uncured black forest ham for this recipe.
- Use the broccoli stems to prepare a nice soup!
* Price range estimated from local markets and supermarkets (it can change according to season, location and product quality)
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