Welcome to my kitchen!
Today I will show you how to make a rustic and delicious savory pie that will win everyone’s heart: the savory pie with a soft focaccia base, fresh spinach, creamy ricotta, and flavorful shredded horse meat.
This recipe is perfect for a family lunch, an outdoor picnic, or a tasty dinner with friends.
Thanks to the step-by-step video, you’ll see how easy and quick it is to make this dish rich in flavor and genuineness.
Let’s not waste time and start right away!
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 10 Minutes
- Portions: 4
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
- Energy 305.73 (Kcal)
- Carbohydrates 22.28 (g) of which sugars 1.05 (g)
- Proteins 23.22 (g)
- Fat 13.25 (g) of which saturated 5.09 (g)of which unsaturated 2.93 (g)
- Fibers 2.53 (g)
- Sodium 121.56 (mg)
Indicative values for a portion of 300 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
Before starting to prepare this delicious savory pie, make sure to have all the ingredients at hand. Here is what we will need to create a dish that will win over all your guests:
- 1 roll ready-made focaccia base
- 7 oz spinach
- 7 oz ricotta
- 5.3 oz shredded horse meat
- 2 eggs
- 1.8 oz grated Parmesan cheese
- 1 clove garlic
Tools
Before starting, make sure you have these essential tools available:
- 1 Ball tool Pyrex
- 1 Paellera Moneta futura
- 1 Baking pan Lacor
Steps
Follow these simple steps and in no time you’ll have an irresistible savory pie, perfect for any occasion!
Aromatic pan and tender spinach:
Begin by heating a drizzle of extra virgin olive oil in a large pan.
Add a clove of garlic to release a delightful aroma that will make your mouth water!
When the garlic is golden, pour in the fresh spinach, a pinch of salt, and cover.
Let them cook gently in their own steam until they are tender and wilted.
This cooking method preserves the intense flavor and perfect texture of the spinach.
A rich and enveloping filling:
Now let’s prepare a filling that will be the true soul of our savory pie.
In a large bowl, combine the fresh ricotta, eggs, flavorful shredded horse meat, grated cheese, and the cooked spinach, previously squeezed to remove excess water and chopped with a knife.
This combination of ingredients will create an explosion of flavor with every bite!
Assembly and the magic of the oven:
It’s time to shape our pie!
Take the focaccia base and lightly brush it with a drizzle of oil to make it even more delicious.
Pour the filling into the base, distributing it evenly.
Finish with a final touch of class: a drizzle of extra virgin olive oil and a few sprigs of fresh rosemary for an irresistible aroma.
Bake in a preheated oven at 350°F for about 40-50 minutes, or until the pie is golden and the filling is set.
The pleasure of tasting:
After a short wait to let the pie cool slightly, we can finally move on to the best part: tasting!
Cut the pie into slices and serve.
Its rich and enveloping flavor will win over all your diners.
A true triumph of taste and simplicity!
This savory pie is delicious fresh out of the oven, but can also be enjoyed in the following days.
Here are some tips for storing it best and some ideas for personalizing it:
Storage, Tips, and Variations
Storage:
The savory pie can be stored in the refrigerator for 2-3 days, wrapped in plastic wrap or in an airtight container.
To reheat, you can use the oven at 300°F for about 10-15 minutes, or the microwave.
Tips:
For an even crispier base, you can pre-bake the focaccia in the oven for 10 minutes before filling it.
Be sure to squeeze the cooked spinach well to prevent the filling from becoming too watery.
If you can’t find shredded horse meat, you can substitute it with speck or diced cooked ham.
Variations:
Add other seasonal vegetables like zucchini, artichokes, or asparagus to the filling.
Substitute the ricotta with stracchino or robiola for a more intense flavor.
Enrich the filling with Taggiasca olives, sun-dried tomatoes, or capers.
For a vegetarian version, eliminate the shredded horse meat and add mushrooms or smoked tofu.
Frequently Asked Questions about the Savory Pie: (FAQ)
Do you still have some doubts about preparing our savory pie with a focaccia base?
Here are the answers to the most frequently asked questions for a perfect result!
Can I use frozen spinach instead of fresh ones?
Yes, you can use frozen spinach. Be sure to thaw them completely and squeeze them well to remove excess water before adding them to the filling. This step is crucial to avoid having a too moist pie.
How can I make the focaccia base crispier?
For a crispier base, you can pre-bake the focaccia in the oven at 350°F for about 10 minutes before pouring in the filling. This step will help to remove excess moisture and create a firmer base.
What can I substitute for shredded horse meat?
If you can’t find shredded horse meat, you can replace it with other cured meats like speck, diced cooked ham, or pancetta. Alternatively, for a vegetarian version, you can use mushrooms or smoked tofu.
Can I freeze the savory pie?
Yes, you can freeze the already cooked savory pie. Wrap it in plastic wrap or in an airtight container and store it in the freezer for up to 1 month. Thaw the pie in the refrigerator overnight and reheat it in the oven before serving.
What type of cheese can I use instead of Grana Padano?
You can substitute Grana Padano with other grated cheeses like Parmigiano Reggiano, Pecorino Romano, or Provolone. The choice depends on your personal taste.
How can I customize the recipe?
You can customize the recipe by adding other seasonal vegetables like zucchini, artichokes, or asparagus. For a more intense flavor, you can substitute the ricotta with stracchino or robiola. Additionally, you can enrich the filling with Taggiasca olives, sun-dried tomatoes, or capers.
