The SAVORY PIE WITH PEPPERS, ONIONS AND OLIVES, like many of my preparations, is a fridge-cleanout recipe. Its base is always the same and you can therefore personalize it to your taste and according to the ingredients you have. Simple and quick to prepare, it is perfect to serve as an appetizer or as a substitute for bread.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 20 Minutes
- Preparation time: 15 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 1/2 cups all-purpose flour ("00" flour)
- 3 eggs (medium, at room temperature)
- 1/3 cup sunflower oil
- 2/3 cup milk
- 1/2 cup grated Parmesan cheese
- 1 packet instant baking powder (for savory preparations)
- Half large red bell pepper
- Half red onion
- 10 pitted black olives
- 1 teaspoon dried oregano
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
- sunflower seeds
WHAT YOU’LL NEED FOR THE PEPPERS, ONIONS AND OLIVES SAVORY PIE
- 1 Skillet
- 2 Bowls
- 1 Pan 9 1/16 in
PREPARATION OF THE PEPPERS, ONIONS AND OLIVES SAVORY PIE
In a skillet with a drizzle of oil, sauté the onion cut into strips that are not too thin.
As soon as the onion begins to soften, add the red bell pepper (washed and cut into cubes) and cook for about 5 minutes, seasoning with salt and pepper. When the cooking is almost complete, add the chopped olives. Continue cooking for another 1 minute so everything lightly caramelizes.Turn off the heat and let the mixture cool slightly.
In a bowl, whisk the eggs lightly with a pinch of salt. Add the milk and oil and mix.
In another bowl, combine the flour with the baking powder, the Parmesan, the pepper and the oregano.
Pour this dry mixture into the eggs mixture, add the warm or cold peppers and mix gently with a wooden spoon.Pour the batter into a pan with a diameter of 9 1/16 in that has been buttered and floured. If you use a ring (bundt) pan as I did, place the sunflower seeds on the bottom; otherwise, if using a round cake pan, sprinkle them on the surface of the batter.
Bake the savory pie in a preheated oven at 356°F for 40 minutes. Still perform the classic toothpick test.
Let cool before removing from the pan and cut into slices.
STORAGE
If you don’t eat the savory pie immediately, you can keep it well covered in the refrigerator, or once sliced you can freeze the slices.
