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Grandma Albertelli's Famous Broccoli Rabe Pie


Mixture should be dry
  • 1 pound broccoli rabe, cleaned
  • 1 onion, medium diced
  • 2 garlic teeth, sliced thin
  • 1/2 pound sausage, no casing
  • 1/2 pound ricotta cheese (whole milk)
  • 1/2 mozzarella cheese, shredded
  • 1/4 cup grated cheese
  • 3 eggs, beaten
  • 2 frozen deep dish pie crust shells
  • 2 TBS olive oil


Remove two pie shells from freezer. When able, remove one pie shell from its aluminum pan and place on wax paper. The second crust must remain in the pan.

Steam or boil broccoli rabe briefly, then saute with garlic and oil. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and move aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked. Drain the sausage mixture of any excess liquid. Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture. Blend well. Next, add the ricotta, the mozzarella, and the grated cheese. Next, add the beaten eggs. Mix the contents very well.

Add warm broccoli rabe and sausage mixture to the pie crust, and distribute evenly. Add flattened pie crust shell to the top. Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk.

Place pie on a cookie sheet, and bake at 375 for 45 minutes to an hour, or until golden brown. Let it sit for 15 minutes before serving.

Additional Resources

Learn about Broccoli Rabe.

Learn about Broccoli.

Other recipes from Produce Pete.


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