Sbriciolata with Sausage and Broccoli

The sbriciolata with sausage and broccoli is a rustic and tasty dish, perfect for a family dinner or a hearty lunch. Here’s the recipe.

Ingredients

• 300 g of all-purpose flour
• 150 g of cold butter
• 80 g of grated Parmesan
• 1 egg
• Salt to taste
• Pepper to taste
• 1 teaspoon of baking powder for savory pies
• 300 g of sausage
• 400 g of broccoli
• 1 clove of garlic
• 200 ml of bechamel sauce
• 150 g of mozzarella (or other melting cheese)
• Extra virgin olive oil

Preparation

1. Begin by preparing the savory shortcrust base: in a large bowl, mix the flour with the cold butter cut into pieces until the mixture resembles breadcrumbs. Add the Parmesan, a pinch of salt, pepper, baking powder, and finally the egg. Quickly work the dough to form a ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.
2. While the shortcrust pastry is resting, clean the broccoli, divide them into florets and cook in boiling salted water for 5-7 minutes. Drain and quickly immerse them in cold water to stop the cooking and maintain the bright color.
3. In a pan, sauté a clove of garlic with a drizzle of oil and add the crumbled sausage. Cook until golden brown, then add the broccoli and sauté for a few minutes. Adjust the seasoning with salt and pepper and set aside.
4. Take the shortcrust pastry out of the refrigerator and divide it into two parts, one slightly larger than the other. Roll out the larger piece on a baking sheet lined with parchment paper, creating an edge of at least 2 cm.
5. Spread the sausage and broccoli mixture over the shortcrust base, add the bechamel and top with mozzarella cut into cubes or strips.
6. Roll out the other piece of shortcrust pastry and crumble it with your hands to form the typical sbriciolata topping.
7. Bake in a preheated oven at 180 °C for about 30-35 minutes or until golden brown.
8. Allow to cool slightly before serving.

Curiosity

Sbriciolata, whose name comes from the particular “crumbled” topping that characterizes it, is a rustic tart of northern Italian origin. The classic version features sweet fillings, such as jam or cream, but the savory variation has become popular for its versatility and rich, enveloping flavor. The sbriciolata with sausage and broccoli combines the intense flavors of the meat with the delicate taste of the broccoli in perfect harmony.