in Italy

Broccoli and Ricotta Pockets

updated

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Ingredients for 4 servings:

  • 200 g broccoli
  • 120 g jacket potatoes
  • 200 g ricotta
  • 200 g sausage
  • some butter
  • some salt
  • some pepper
  • 1 pack of puff pastry, from the refrigerated section
  • 1 egg yolk

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Divide the broccoli into small florets and cook in salted water until al dente. Dice the potatoes. Squeeze the skins out of the sausage. Melt the butter in a pan and fry the sausage until crumbly. Add the broccoli, ricotta, and diced potatoes, season with salt and pepper, and mix well. Cut 4 large squares from the puff pastry and place some of the broccoli mixture in the center. Pull the 4 points of the puff pastry toward the center. Brush the puff pastry with egg yolk. Bake in a preheated oven at 180°C for 25-30 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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