The savory pie with ricotta, mushrooms, and speck is easy and quick to prepare. I used a ready-made puff pastry base, but you can make it at home, or also use crazy dough (with white wine in the dough, I’ll leave you the recipe, click HERE) or shortcrust pastry (with butter, I’ll also leave you this recipe, click HERE). Anyway, if you like mushrooms, you must try it!!!
If you are a fan of stuffed puff pastry, savory, I recommend checking out these recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8 – 10 slices
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the savory pie with ricotta, mushrooms, and speck
- 1 roll puff pastry (rectangular or round)
- 250 g cow's milk ricotta
- 150 g porcini mushrooms (frozen or fresh)
- 100 g speck (diced or sliced)
- 50 g pecorino romano (grated)
- 1 egg
- 1 clove garlic
- to taste extra virgin olive oil
- 1 pinch salt
- 1 pinch black pepper
- to taste chopped parsley
Tools
- 1 Bowl
- 1 Pan
- Spoons
- Forks
- Knives
- 1 Baking tray
Preparation of the savory pie with ricotta, mushrooms, and speck
To prepare the savory pie, we can also use a frozen mushroom mix (if time is short) or frozen porcini mushrooms. The speck is better diced, but slices cut into strips are fine too, like I did.
1 – Take a pan, add a drizzle of oil, the chopped mushrooms, speck, and minced garlic clove. Cook for 5 minutes over medium-high heat, stirring often. Then turn off the heat and let it cool slightly.
2 – Meanwhile, take a bowl, pour in the ricotta, chopped parsley, egg, and grated pecorino. Mix with a fork.
3 – When the mushroom and speck mixture is warm, add it to the ricotta and mix everything together.
4 – Unroll the puff pastry and place it in a baking tray, keeping its parchment paper. Then prick the bottom with a fork.
5 – Now pour the filling into the pastry shell and bake in a hot oven at 392°F, static, for 30 minutes.
The surface should be golden. We can eat it immediately, nice and hot, or wait for it to cool slightly. Anyway, it’s delicious even cold!
Notes
Instead of pecorino, we can use grated parmesan or grana padano.
Garlic can also be omitted, depending on taste.
It can be stored in the refrigerator for a couple of days
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