The savory sbrisolona is an irresistible rustic pie, crunchy on the outside and with a soft and creamy heart. Inspired by the famous sweet Mantuan sbrisolona, this savory version captivates with its delicate taste and delicious texture. The dough is made with all-purpose flour, fine cornmeal, and almond flour, a combination that gives an irresistible crumbliness. The filling? A triumph of spring: crunchy asparagus and crescenza cheese that melts in your mouth.
The preparation is very simple: we make the dough by mixing the flours with butter, yolks, Parmesan, wine, salt, and pepper until we get many crumbs. We pour a little more than half of the crumbs into a pan, lining the bottom and the sides, and fill with sautéed asparagus and crescenza cheese. We finish with the remaining dough crumbs and bake for about 30 minutes at 356°F.
You can fill the savory sbrisolona with asparagus and crescenza, as indicated in this recipe for a very spring-like version, or with other seasonal vegetables, other cheeses or even cold cuts, turning this pie into a true leftover recipe.
This pie is perfect as a main dish for a light lunch or dinner, but also as a refined appetizer or to enrich a rustic buffet. Try it also in single-serving portions for an original and scenic idea. The preparation is really simple and the result will surprise you with its goodness and versatility!
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 8Pieces
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, All seasons
Ingredients to prepare the Savory Sbrisolona with Asparagus
- 1 1/4 cups all-purpose flour
- 3/4 cup fine cornmeal
- 1/2 cup almond flour
- 7 tbsp butter (at room temperature)
- 2 egg yolks
- 1/2 cup grated Parmesan cheese
- 1 1/3 tbsp white wine
- salt
- pepper
- 1.1 lbs asparagus
- 2 cups crescenza cheese
- 1 clove garlic
- extra virgin olive oil
- salt
- pepper
Tools to prepare the Savory Sbrisolona
- Bowl
- Spoon
- Cutting Board
- Knife
- Pan
- Springform Pan
- Parchment Paper
- Oven
How to prepare the Savory Sbrisolona
Prepare the dough: in a bowl mix the all-purpose flour, the cornmeal, the almond flour, the grated Parmesan, the salt, and the pepper.
Add the soft butter in small pieces, the yolks, and the white wine to the center. Work with your hands until you get a sandy and crumbly mixture. Cover and refrigerate.
Prepare the filling: wash the asparagus, remove the hard ends, and cut them into rings, leaving the tips whole.
In a pan, heat a drizzle of oil with the garlic clove. When it’s golden, add the asparagus and cook for about 10 minutes, adding a little water if necessary. They should be tender but crunchy. Let cool slightly.
Assemble the pie: line the bottom and sides of the mold with parchment paper. Pour a little more than half of the crumbled dough, leveling it to form the base.
Add the asparagus (keep some tips aside for decoration) and the crescenza cheese by spoonfuls.
Cover with the remaining crumbled dough and finish with the asparagus tips.
Cooking: bake in a preheated static oven at 356°F for about 25-30 minutes, until the surface is golden.
Let cool, gently unmold, and serve in slices.
Storage
The savory sbrisolona keeps in the refrigerator for 2 days. Warm it slightly before serving to regain its fragrance. Freezing is not recommended.
Variations
Alternative vegetables: zucchini, mushrooms, carrots, or artichokes to follow the season.
Cheeses: replace crescenza with ricotta, stracchino, or mascarpone.
More flavorful version: add cooked ham, mortadella, or speck to the filling for a stronger taste.
Useful Tips
Work the dough as little as possible to achieve the perfect “crumbly” effect.
You can prepare the base in advance and assemble the pie just before baking.
Ideal also in single-serving size for buffets or picnics.
FAQ (Questions and Answers)
Can crescenza be replaced?
Of course! Ricotta, mascarpone, or stracchino are great alternatives.
Can it be prepared in advance?
Yes, you can store it in the refrigerator and warm it before serving.
Can it be made without butter?
Butter is essential to achieve the typical crunchy crumbs. Alternatively, you can try using vegetable margarine, but the result will be different.
