Tasty and easy to make, the recipe for savory semolina, potato and speck pie.
After so many Easter and non-Easter sweets, and after trying and appreciating the gattò, which I now make alternating with this, browsing through the book ‘My Savory Pies’ by Montersino, I came across this other preparation, again with potatoes as the main ingredient, as simple as it is good!
Highly recommended! And this despite not having some of the ingredients in the recipe.
Therefore, I propose it without hesitation, just as I made it, especially since with the arrival of spring, outdoor trips increase and this savory semolina, potato and speck pie can be a valid, tasty and filling alternative!
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- Difficulty: Easy
- Preparation time: 1 Hour 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 211.70 (Kcal)
- Carbohydrates 22.65 (g) of which sugars 1.76 (g)
- Proteins 10.97 (g)
- Fat 9.12 (g) of which saturated 4.76 (g)of which unsaturated 3.66 (g)
- Fibers 0.98 (g)
- Sodium 348.72 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz potatoes (boiled)
- 1/2 cup potato starch
- 2.8 oz buffalo mozzarella
- 3.5 oz Parmigiano Reggiano DOP
- 2.1 oz speck
- 0.6 oz instant yeast for savory preparations
- 1 tsp salt
- 4 eggs
- 1 egg yolk
- 4.6 oz re-milled durum wheat semolina
- 2 tsp sugar
- rosemary
- 10.5 oz potatoes (boiled)
- rosemary
- olive oil
- 1.8 oz Parmigiano Reggiano DOP
Preparation
– Mix the eggs, yolk, and sugar, add the dry ingredients and blend.
– Add the diced potatoes, chopped mozzarella and speck, and finely chopped rosemary.
– Pour the mixture into a baking pan lined with parchment paper, and decorate with potato slices and chopped rosemary.
– Sprinkle with Parmigiano (or breadcrumbs), drizzle with olive oil, and bake at 350°F for about half an hour.
– Serve warm.
