Like every weekend, I check the fridge to prepare it for the new shopping and gather everything that remains to create new recipes. This time, creativity comes up with a Salvage Savory Pie made with a base of homemade shortcrust pastry and a filling of vegetables and various cheeses. And you, what’s left in your fridge?
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 3People
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 2/3 cup water
- 1.5 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 tsp herbs (dried)
- 10.5 oz chard
- 10.5 oz escarole (endive)
- 5 oz stracchino
- 6 slices smoked scamorza
- 1.75 oz Parmigiano Reggiano DOP
- 1 golden onion
- 2 tbsp extra virgin olive oil
- 1/2 tsp fine salt
Tools
- Food Scale
- Bowl
- Pan
- Pastry Board
- Rolling Pin
- Baking Pan in.26
Steps
In a large bowl, pour the sifted flour, add the herbs, salt, extra virgin olive oil, and lastly the slightly warm water. Mix the ingredients and knead well until forming a dough ball, which should be wrapped in plastic wrap and let rest for 20 minutes.
Clean and wash the vegetables well and without drying them, steam them in a pan with the lid on and no oil. Once ready and cooled, squeeze them by hand to remove as much water as possible. Chop an onion and put it in a pan with a little oil, once it starts to brown, add the vegetables, salt, mix to season well, and let them cool slightly.
Take the homemade shortcrust pastry and roll out two thin disks. Line a round baking pan of 10 inches with parchment paper and place one disk. Sprinkle with half the grated Parmigiano and add the slices of scamorza. Pour in the vegetables and cover them with the remaining Parmigiano and the stracchino.
Drizzle a little oil and cover with the other disk. Seal the edge by folding it to create a twist and oil the surface. Make a cross cut in the middle to allow steam to escape and bake in a preheated oven at 350°F for 45 minutes (checking).
