Rustica di broccoli e patate ■ The things I use. my socials, my contacts My Book, You can find them here https://rapanelloelasuacucina.blogspo... ________________________________ Rustica di Broccoli e Patate for 6-8 people ingredients 2 medium broccoli 2 large potatoes 2 tablespoons of oil Garlic salt pepper to taste 250 gr ricotta 100 gr mozzarella 2 eggs 2 tablespoons of flour grated parmesan or pecorino cheese to taste salt to taste a glass of milk 200 gr flour 100 ml water a tablespoon of oil Rustica savory pie of broccoli and potatoes Don't be fooled by the appearance of the photos, it's not a pizza, but a savory pie of broccoli and potatoes. In fact, if you remove a millimeter of shortcrust pastry, the rest is all filling, but not just any filling, a beastly filling, as is the Rapanello tradition. The broccoli Clean and cut into pieces the size of a walnut 2 medium-sized fresh broccoli. Also recover the stem, peeling it and cutting it into pieces. Also 2 large potatoes cleaned and cut into small cubes. In a pot or a large pan put 2 tablespoons of olive oil, garlic to taste and add broccoli and potatoes well washed. Salt and pepper, chili pepper to taste, half a glass of water and mix often, use a lid and in 15-20 minutes they will be cooked but not too much. The pasta matta. In a bowl, the same as the broccoli, weigh 200 g of flour, add 100 ml of water and a tablespoon of oil and knead for a minute, make a ball with the pasta matta and cover it, on the table, with an upturned bowl, for 10 minutes. The filling Same bowl, without washing it, put the ricotta, the crumbled mozzarella, a couple of heaped tablespoons of flour and a couple heaped of cheese, 2 eggs, salt, and mix well, add a glass of milk and let it take on the consistency of a batter not too liquid. In the meantime, the broccoli were cooked al dente and removed from the stove, let them cool. Choose a baking pan between 28 and 33 cm in diameter, a sheet of suitable baking paper and press the pasta matta on top, first with your hands as if it were a pizza, then with a rolling pin, until it reaches a millimeter of thickness. You have to line the baking pan with the pasta matta, including the paper. Then use a baking pan with low edges. Cut the paper and the excess pasta outside the pan with scissors. With a fork, make small holes in the bottom of the pasta matta to avoid making heat bubbles. Mix the broccoli and batter and pour everything into the center of the pasta matta in the pan. Smooth it out well with a spoon. You can fold or pinch any excess edges of pasta matta. A sprinkling of cheese. In the oven, if you have made a very low and very wide baking pan, do 190 ° c for 20-30 minutes in the lower part of the oven on the rack. If you have opted for a smaller diameter and a higher cake, do 170°c but for 40 minutes. Position in the oven more centrally. Here is a magic of broccoli and potatoes, if you think about it, they are the same ingredients as pasta and broccoli, only the anchovy is missing, I will put it on top, beast. _________________________________ ■ My book https://www.impremix.it/prodotto/fate... ■ RAPANELLO SHOP https://rapanelloelasuacucina.blogspo... ■ The Blog https://rapanelloelasuacucina.blogspo... ■ Facebook / rapanell0 ■ Instagram / rapanello.rapanello ■ Contact only for commercial [email protected] ■ My second channel of HOME AND GARDEN WORKS / @casaegiardinodigabriele rapanello recipes