RUSTIC PAN PIE WITH SPECK AND PROVOLA, recipe for a single dish or a tasty appetizer to prepare in no time, perfect for lunch or dinner.
Ready in 10 minutes, the rustic pan pie filled with speck and provola is perfect if you’re looking for something delicious for dinner either as a main course or an appetizer, a simple dough in little time.
The recipe for the rustic pan pie is delicious and easy, you knead the base and fill it; it can also be baked in the oven and then cut into pieces like a quilt.
Delicious with ham, or with cheese, or with puff pastry.
Join me in the kitchen today, it’s rustic pan pie time!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 25
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour (or whole wheat)
- 3.4 fl oz water
- 2 tbsp extra virgin olive oil
- 5.3 oz speck
- 3.5 oz provola
Steps
Prepare the base, the dough, pour the flour with the water and oil into a bowl and knead well; you need to get a smooth and homogeneous dough, you can use a mixer.
Divide it into two parts and roll them out to a thickness of about 1/8 inch, lay one half in a pan, fill with slices of speck and provola.
Cover with the other half of the dough and cook for about 15 minutes, turning it over.
Remove from the pan and cut it into squares to serve as an appetizer or in slices for dinner.
Bon appétit
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A sort of fridge-cleaner that you can fill as you like or with what you have in the fridge, ham, zucchini, eggplant, peppers, or pumpkin, salami, Philadelphia, or ricotta.
Cooked in a pan or in the oven, even in a rectangular pan, it’s delicious in the pan and I recommend it.
