top of page

Ricotta, Broccoli & Rosemary Cup Pies

INGREDIENTS: Makes 6 cup pies

- 1 head of broccoli

- 3 cloves of garlic

- 1 short pastry roll (or puff pastry)

- 350g ViaVio Ricotta

- 100 g Caciotta

- 2 egg (one for the glaze)

- Salt, Pepper

- Extra virgin olive oil

- Rosemary


1. Wash and cut the broccoli into small pieces.

2 . Brown them with finely chopped garlic in extra virgin oil, add a few tablespoons of hot water if necessary, salt lightly and let them soften.

3. Mash the ricotta, add 1 egg, mix well.

4. Add the Caciotta chopped in small cubes, a drizzle of extra virgin olive oil, a pinch of salt, pepper and mix again.

5. Lastly add the broccoli, stir and put filling aside.

6. Unroll short pastry and cut out 6 discs of 12 cm diameter, depending on your muffin tin.

7. Fill each disc with 2 to 4 spoons of filling, making sure you leave enough pastry to twist the tops.

8. Place the cup pies in paper baking cups and place in a muffin tin.

9. Glaze each one with beaten egg and sprinkle with Rosemary .

10. Bake in a hot oven at 180 ° C, until the cup pies turn golden. Serve warm .

Buon appetito!


- Recipes- 

bottom of page