Savory pesto pie: easy recipe
Never ask a Genoese or a Ligurian whether pesto should be cooked or warmed up — it would be an affront. However, there has always been an exception to this golden rule: the preparation of baked pesto lasagna (if you want the recipe click here Lasagne al pesto con patate fagiolini e pinoli), a delicate variation of classic ragù lasagna. In recent years another exception was added: the legendary Mama Titti, who as I have always said knows her way around the kitchen, created a fantastic savory pie based on this precious sauce, symbol of Genoa and Liguria — “The Savory Pesto Pie”.
If you want to prepare a savory pie that’s different from the usual — creamy and enveloping, delicate yet decisive in flavor — this recipe is for you. It’s very simple and can be made with different types of pastry: puff pastry, shortcrust, pizza dough, or a simple rolled dough. For this reason, buying ready-made bases will allow you to bake this guaranteed-success dish in just a few minutes.
Ideal for buffets or served as bite-sized pieces with aperitifs, as a light main with a fresh salad, or in the lunch basket for upcoming spring picnics — it’s excellent both warm and at room temperature.
Try it and you’ll be surprised!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: 6 – 8 people
- Cuisine: Italian
Ingredients
- 9 oz Genovese pesto
- 7 oz Ricotta
- 7 oz Mascarpone
- 2 tbsp Parmigiano Reggiano (grated)
- 2 whole eggs
- 2 rolls Puff pastry (or shortcrust pastry, or for pizza)
- as needed Milk (for brushing the surface)
Preparation
First, preheat the oven to 356°F. Take a large bowl and add the ricotta and mascarpone. Using a spoon or spatula, mix them well until you have a creamy mixture.
Add the pesto (if you want to prepare pesto at home read the recipe here PESTO DI BASILICO GENOVESE) and mix again until it is perfectly incorporated into the rest of the mixture. At this point add the eggs one at a time, continuing to mix, and finally add the grated Parmigiano. The filling for your savory pesto pie is now ready.
Take a round baking pan about 9 1/2 inches in diameter, line it with parchment paper, and place the first sheet/roll of puff pastry inside. Pour the mixture over the pastry and try to level it with a spatula. Cover with the second sheet/roll of puff pastry. Fold the edges of the pastry inward toward the pan and seal them well.
Lightly brush the surface with milk or with an egg yolk. Bake for about 35 minutes at 356°F in a conventional oven. The savory pie will be ready when the pastry has puffed up nicely and turned a light golden color.
Remove from the oven and let cool before serving. Excellent served at room temperature or slightly warm.
Notes
Once ready, it keeps in the refrigerator in a closed container for one week; it can also be frozen, in which case it will last one month. When ready to eat, if refrigerated I recommend putting it in a hot oven for 2–3 minutes so the pastry regains its crispness. If frozen, thaw first and then proceed as above.
