QUICK RUSTIC RICOTTA AND COLD CUTS PIE IN A PAN, dinner recipe, great appetizer, party idea, no rising, made in a short time.
Simple and tasty the rustic ricotta and cold cuts pie, a perfect one-dish for dinner, also great as an appetizer, no rising and very quick to prepare even without a mixer.
A great fridge-clearing recipe the rustic ricotta and cold cuts pie, a perfect recipe for dinner for those short on time and also great as an appetizer if baked in a rectangular pan and cut into cubes.
The recipe to prepare this rustic pie is very simple, the dough can be made by hand without necessarily using a mixer, it is rolled out and filled.
I cooked it in a pan but baking is also fine if you prefer, I had a packet of cold cuts to use and some leftover ricotta, there was nothing better than preparing a quick savory pie.
Obviously, you can fill it with whatever you prefer, ham and provola, mozzarella and tomato like a pizza, and a sprinkle of oregano.
Follow me in the kitchen today there’s the rustic ricotta and cold cuts pie!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 2-4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon instant yeast for savory preparations
- 1/3 cup water
- 1 1/3 tablespoons extra virgin olive oil
- 1 egg
- Half teaspoon salt
- 3 oz salami (mixed cold cuts)
- 1/4 cup ricotta
- 1 oz provola
Preparation
For the recipe, I used a mix of freshly packaged cold cuts and cheese from the refrigerated section.
Pour the flour into the mixer or a bowl, add the yeast and water, and mix the ingredients a bit.
Add the salt, egg, and oil, knead well, and if needed, add flour.
Divide the dough into two parts, roll out one half in an oiled pan, and fill with ricotta, cold cuts, and provola or whatever you prefer.
Close with the other half, seal the edges by tucking them underneath, and cook in a pan with the lid closed for 5-7 minutes over low heat.
Flip it over and cook the other side, keeping it under control to prevent it from burning too much.
Bon appétit
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