The savory pie with fennel, ham, ricotta, and pecorino is fragrant, creamy, and super balanced.
You’ll taste the sweetness of the fennel blending perfectly with the savory flavors of ham and pecorino, while the ricotta ties everything together in a soft and enveloping filling.
Perfect as a main dish, for a light lunch, a hearty appetizer, or to bring to a picnic.
I want to offer you a slightly different idea for a tasty meal.
I prepared this savory pie with my homemade rough puff pastry and fennel.
This vegetable is not always appreciated, or rather, we usually use it more as a side dish or in salads.
The idea of using it in a main course or as a single dish doesn’t always come to mind.
Since fennel is quite watery, you need to be careful with how you cook it, so it doesn’t release water and spoil our dish.
I did some testing, and it has been tried and appreciated, so I can offer it to you to try. You won’t regret it.
If you love savory pies, don’t miss these other recipes I’ll leave for you right here:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- puff pastry (I made the pastry with my rough puff pastry recipe that you can find here on the blog)
- 2.2 lbs fennel (about 3, I always use the round "male fennel")
- 2 eggs
- 3.5 oz cooked ham
- 2.1 oz pecorino (cut into cubes)
- 3.5 oz ricotta
- 2 tbsps breadcrumbs (may or may not be needed if the mixture is too soft)
- 1.4 oz grated parmesan cheese
Tools
- 1 Mixing bowl
- 1 Colander
- 1 Potato masher
Steps
Let’s see how to make the savory pie.
Clean the fennel and cook in salted water for about 20 minutes.
They will be ready when you can pierce them with the prongs of a fork.
Drain and place in a potato masher to remove as much water as possible, you need to literally squeeze them.
Place in a food processor and puree.
Set the mixture aside to cool.
At this point, I prepared my rough puff pastry Rough Puff Pastry – Bricciola in the kitchen (giallozafferano.it), or if you prefer, use ready-made puff pastry.
If you’ve never made my rough puff pastry, try it, because in 5 minutes you can make an incredible pastry.
Whether it’s rough puff pastry or store-bought pastry, take it and roll it out in the baking dish (on parchment paper), poking it a little on the bottom.
Meanwhile, the fennel puree will have cooled.
Take a bowl, beat the eggs with a pinch of salt and gradually add the grated parmesan cheese.
Add also the cubed pecorino, chopped cooked ham, the ricotta, and finally the fennel puree.
Mix well and if the mixture seems too soft, add 1 or 2 tablespoons of breadcrumbs.
Pour the mixture onto the pastry and fold the edges.
Cook in a preheated static oven at 356°F for about 40 minutes, until the surface is golden and the filling is well set.
Let it cool for 10-15 minutes before slicing: it will be even more delicious
Believe me, even those who don’t like fennel will enjoy this tasty pie. Enjoy your meal
Storage of the Savory Pie with Fennel, Ham, Ricotta, and Pecorino
Let it cool completely after baking.
Place it in an airtight container or cover it well with cling film/foil.
It keeps for 2–3 days.
Before eating, heat it for 5–10 minutes in the oven or air fryer: it becomes crispier than in the microwave.
CURIOSITY: Did you know there are two types of fennel? Although seemingly similar, you can find male and female fennel in the market.
The round ones are “males,” and the elongated ones are females.
Thank you for visiting my page and drawing inspiration from my dishes.
I hope to help you in your daily life, offering simple and genuine culinary solutions.
FAQ (Frequently Asked Questions)
Did you like the recipe for the savory pie with fennel, ham, ricotta, and pecorino?
If so and you’d like, express your vote and judgment with the stars below.
If you give me 5, it will obviously be the highest level of satisfaction.
THANK YOU FROM THE BOTTOM OF MY HEART
