Boil the broccoli and, when they are soft, cut them and mix them with mozzarella and the Prosciutto Toscano DOP. Add salt, pepper and EVO oil and pour the mixture on the puff pastry. Roll the pasta and close both sides to avoid the ingredients exit. Brush the roll with the egg yolk and cook in the oven for 30 minutes at 180°C.


Puff pastry
100 g of broccoli
200 g of mozzarella
1 egg yolk
250 g of Prosciutto Toscano DOP
Salt and pepper to taste