The savory pie my way was born as a fridge-cleaner, one of those recipes that come together a bit by chance with what’s left and needs to be used up quickly. And so, a delicious, tasty dish with an intense and delicate flavor arrives on the table, great for family dinners, perfect for a buffet or as an appetizer. Come into the kitchen with me and we’ll make it.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/3 cup water
- 1/3 cup extra virgin olive oil
- to taste salt
- 1 zucchini (grated)
- 3.5 oz speck in strips
- 1 cup mascarpone
- 2 eggs
- to taste salt
Tools
- 2 Bowls
- 1 Large-hole Grater
- 1 10/11-inch Baking Dish
Steps
On the work surface (if you prefer, you can also work inside a bowl) arrange the flour in a fountain shape, add the oil and salt in the center, and start kneading. Gradually add the water and work the dough to obtain a nice smooth and homogeneous dough ball. Wrap it in plastic wrap and let it rest in the fridge for about thirty minutes before using it.
Wash the zucchini, remove the ends, and grate it with a large-hole grater. In a bowl, mix the mascarpone with the eggs, add the grated zucchini, the speck, and a pinch of salt. Mix well to combine the ingredients.
Roll out the dough on a sheet of parchment paper and transfer it to a pie dish. Pour the filling onto the base, leveling it well. Fold the edges all around and bake in a preheated oven at 392 °F for 1 hour. At least that’s the time it took in my oven. Check and adjust the cooking time as you know each oven is different.
Notes
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