Savory pie with scallions and pecorino. Hooray for the garden with its fruits and vegetables. You pick and cook. You enter the garden with the basket already knowing something will end up in it, whether wild herbs or ready vegetables, you never return home empty-handed. Now, the strawberries start to stand out with their red amidst the lush green leaves, which the rain has gifted with vital energy. They are welcome at the end of a meal or simply as a quick snack while working in the garden. And then before returning home, you gather the last silene, chives, arugula, all ready to be consumed. But today, I focus on scallions with their intense aroma and mint. I have already decided how to cook this versatile vegetable.
A nice and delicious savory pie with scallions, mint, wild fennel fronds, and pecorino.
Below are some recipes you might be interested in.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 8 slices
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 bunch fresh scallions (2 if they are small)
- 2 cups all-purpose flour
- 5 3/4 tbsp sunflower seed oil
- 1/3 cup water (cold)
- 1 tbsp nutritional yeast (for savory pies, if not available, use yeast for sweet cakes)
- 1 cup béchamel
- 1 1/3 cups pecorino romano
- sprigs wild herbs (Wild fennel fronds 1 sprig and mint 6 leaves.)
- to taste olive oil
- 1 glass red wine
- to taste salt
Tools
- Pans
- Baking Pans
- Pots
- Containers
- Baking Pans
Steps
First, prepare the shortcrust pastry; in a bowl, combine the sifted flour with the yeast and salt, add the oil and water, and knead well.
Let it rest in the refrigerator until use, wrapped in plastic wrap or a closed container.
Meanwhile, cut the scallions with all the green parts, after cleaning them of any inedible residue. Sauté in a pan with wine and salt, then add the chopped herbs and let dry.
Prepare the béchamel and add the grated pecorino.
Line the mold with the rolled-out shortcrust pastry and pour in the onions. Level well…
And cover with the pecorino sauce. Bake in a preheated oven at 392°F and cook for about thirty minutes, placing the baking pan on the middle lower shelf of the oven.
Wait until it cools to remove from the mold. Excellent both hot and cold.
With any leftovers, you can fill sliced and toasted bread.
Some More Tips
Slice the onions into rings; if you prefer, they can also be coarsely chopped, but I prefer to see the vegetables. All varieties of scallions and even shallots can be used. If you prefer, you can replace the butter in the béchamel with olive oil. You can also make single servings using a muffin pan.
