You know that leftover cotechino from the holidays lying in the fridge? Yes, it’s exactly what inspired me to create… a surprising recipe!
Often it’s eaten reheated or with lentils, but why not try something different? The idea of this savory pie with rapini and cotechino comes from the desire to recycle leftovers creatively and uniquely.
Rapini and cotechino, an original combination that perfectly matches with puff pastry, creating a unique dish full of flavor. Making this savory pie is easier than you think.
Just a few ingredients and a bit of creativity to bring to the table a dish that will win everyone over. Shall we bet you’ll surprise yourself?
What do you think, shall we try cooking it together?
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: New Year's Eve, New Year's Day
- Energy 236.84 (Kcal)
- Carbohydrates 18.64 (g) of which sugars 0.82 (g)
- Proteins 7.90 (g)
- Fat 13.97 (g) of which saturated 2.90 (g)of which unsaturated 1.44 (g)
- Fibers 1.38 (g)
- Sodium 175.41 (mg)
Indicative values for a portion of 150 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
- 1 shortcrust pastry
- 10.5 oz ricotta
- 1 package rapini (Well-drained)
- 1 egg
- 1 pinch salt
- 1 clove garlic
- 1 tbsp extra virgin olive oil
Tools
- 1 Baking tray
- 1 Ball tool
Steps
To reuse the leftover cotechino, start by cutting it into cubes about 0.4 inches (1 cm) each side. Heat a non-stick pan over medium heat with a generous drizzle of extra virgin olive oil and a lightly crushed clove of garlic.
When the oil is hot and fragrant, add the cotechino cubes and let them brown, stirring occasionally, until they are slightly golden and crispy on the outside.
If the cotechino is very fatty, you can remove some of the excess fat during browning.
For an extra touch of flavor, you can add a sprig of fresh rosemary or deglaze the cotechino with red wine at the end of cooking.
After browning and seasoning the cotechino, I drained the rapini from the oil and, after squeezing them, finely chopped them with a knife.
As soon as I added them to the cotechino in the pan, an intense and appetizing aroma filled the kitchen.
I stirred carefully to blend the flavors and season them together, then removed the garlic.
At this point, I took the shortcrust pastry and gently unrolled it into its baking pan. With the tines of a fork, I pricked the base – a little trick I learned from my grandmother to prevent the pastry from puffing up too much during baking.
I then poured the filling of cotechino and rapini, still warm and fragrant, being careful not to add too much excess seasoning.
I spread the mixture evenly over the entire surface, leaving a small border free.
To give a rustic and scenic touch to my savory pie, I decided to use half of another roll of shortcrust pastry to create decorations.
With a pastry wheel or a sharp knife, I cut thin strips of pastry and arranged them on the surface of the filling, crisscrossing them at regular intervals to form a lattice pattern.
Finally, I brushed the entire surface of the shortcrust pastry with a lightly beaten egg to give the pie a golden and inviting appearance.
Before baking, I folded the edges of the shortcrust pastry inward, creating a decorative cord, ensuring that the filling of cotechino and rapini remained well contained.
For an added touch, I sprinkled the edges with a handful of sesame seeds.
I preheated the oven to 356°F (180°C) in static mode and baked the pie for about 35 minutes.
As it baked, the kitchen filled with an irresistible aroma, and the shortcrust pastry began to rise slightly, turning golden.
I removed the pie from the oven when the edges became crispy and the filling was well heated.
Once cooked, I took the savory pie with rapini and cotechino out of the oven and let it cool slightly in the pan, enjoying the inviting aroma that spread throughout the house.
Imagine: the kitchen flooded with a warm and enveloping aroma, mixing the intense notes of the cotechino with the more delicate ones of the rapini.
This step is important to prevent the shortcrust pastry from breaking and to allow the flavors to blend further. Finally, I transferred the pie to a serving plate.
Here are some tips, variations, and suggestions for storing your savory pie with rapini and cotechino:
Tips:
For an even tastier result, you can add ricotta, diced smoked provola, or scamorza to the filling.
If you want a creamier filling, you can blend some of the rapini with a bit of ricotta.
Taste the rapini before adding them to the pie to assess whether salt needs to be added, as they may already be quite flavorful.
For a more elegant presentation, you can brush the surface of the pie with an egg yolk beaten with a drop of milk before baking it. Variations:
You can replace the shortcrust pastry with puff pastry for a crispier and lighter pie.
If you don’t have rapini, you can use other vegetables like spinach, broccoli, or Swiss chard.
For a spicy touch, you can add fresh or powdered chili to the filling.
You can enrich the filling with other ingredients such as crumbled sausage, diced bacon, or mushrooms.
Storage:
The savory pie with rapini and cotechino can be stored in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container.
You can also freeze the savory pie already cooked, then thaw it and reheat it in the oven when needed.
To reheat the savory pie, you can use the traditional oven, microwave, or a non-stick pan.
I hope these tips are helpful to you! Enjoy your meal! 😋
Wine to Pair with the Savory Pie with Cotechino and Rapini:
Here are 5 wines that pair well with the savory pie with cotechino and rapini, considering the balance between the savoriness of the cotechino, the bitterness of the rapini, and the shortcrust pastry:
Lambrusco di Sorbara (Emilia Romagna): A sparkling red with good acidity, perfect to cleanse the palate from the richness of the cotechino and balance the bitterness of the rapini. Its fruity and floral notes pair well with the shortcrust pastry.
Merlot del Veneto (Veneto): A smooth and fruity red, with delicate tannins. Its structure doesn’t overwhelm the flavor of the cotechino, and the red fruit notes create a pleasant contrast with the rapini.
Sangiovese di Romagna (Romagna): A medium-bodied red with good acidity and present but not aggressive tannins. Its notes of cherry and spices harmonize with the flavors of the savory pie, creating a balanced pairing.
Grignolino del Monferrato Casalese (Piedmont): A light and fragrant red, with pronounced acidity and delicate tannins. Its freshness cleanses the palate, and its spicy notes pair well with the rapini.
Pecorino (Abruzzo): A still white, with a good structure and pleasant minerality. Its freshness and savoriness balance the richness of the cotechino, while the yellow-fleshed fruit notes harmonize with the shortcrust pastry.
Tips:
Serve the wine slightly chilled, around 60-64°F (16-18°C) for reds and 50-54°F (10-12°C) for whites.
If you prefer a more structured wine, you can opt for an Aglianico or a Nero d’Avola.
For a more original pairing, you can try a still rosé wine, such as a Cerasuolo d’Abruzzo. Remember: food and wine pairing is subjective, so feel free to experiment and find the wine you like best! 🍷
FAQ (Questions and Answers)
Can I use puff pastry instead of shortcrust pastry?
Yes, of course! Puff pastry will make the savory pie crispier and lighter, but it may absorb more seasoning. Be sure to prick the base well before adding the filling.
What can I add to the filling to make it more flavorful?
The possibilities are endless! You can add ricotta for a creamier texture, smoked provola or scamorza for a stringy touch, or bacon, sausage, or mushrooms for a more intense flavor. If you love bold flavors, you can also add black olives or sun-dried tomatoes.
How do I know if the savory pie is cooked?
The savory pie is cooked when the shortcrust (or puff) pastry is golden and crispy, and the filling is well heated. You can do the toothpick test: if it comes out dry, the pie is ready.
Can I prepare the savory pie in advance?
Of course! You can prepare the base and filling in advance and assemble the savory pie just before baking it. Alternatively, you can fully cook the savory pie and then reheat it when serving.
How can I store leftover savory pie?
Leftover savory pie can be stored in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container.
Can the savory pie be frozen?
Yes, you can freeze the savory pie once cooked. To thaw, let it sit at room temperature for a few hours or reheat it directly in the oven at a low temperature.
What wines pair well with this savory pie?
Fizzy or light red wines with good acidity, such as Lambrusco di Sorbara or Grignolino, are great for balancing the savoriness of the cotechino and the bitterness of the rapini. A Merlot del Veneto or a Sangiovese di Romagna also pair well. Alternatively, you can try a firm and savory white wine like Pecorino.
Can I use other types of vegetables instead of rapini?
Sure! If you don’t have rapini, you can use other vegetables like spinach, broccoli, or Swiss chard. You can also experiment with other seasonal vegetables, like kale or turnip greens.
