A very simple focaccia, without leavening, filled with puntarelle, melting scamorza, and sun-dried tomatoes… an easy and quick idea, perfect as an appetizer or to solve dinner. I used the outer leaves of the puntarelle head, which I had left over after preparing the classic puntarelle salad. I just washed them, cut them into pieces and sautéed them in a pan, then I added the sun-dried tomatoes and the cheese to the filling. The pie dough is prepared in a few steps, and it’s the classic ricotta-based one that I’ve already proposed to you in other variations. Try the rustic pie with puntarelle, scamorza, and sun-dried tomatoes, it’s very tasty and simple to make!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Seasonality: Winter, Spring
- Energy 442.71 (Kcal)
- Carbohydrates 40.30 (g) of which sugars 7.60 (g)
- Proteins 17.39 (g)
- Fat 24.49 (g) of which saturated 4.65 (g)of which unsaturated 13.20 (g)
- Fibers 6.23 (g)
- Sodium 366.13 (mg)
Indicative values for a portion of 200 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 1/4 cups all-purpose flour
- 1/3 cup whole wheat flour
- 1 cup ricotta
- 1/3 cup vegetable oil
- 1 tbsp instant yeast for savory preparations
- 1 tsp fine salt
- 1 lb lbs puntarelle (outer leaves)
- 3.5 oz scamorza
- 2.8 oz sun-dried tomatoes
- 1 clove garlic
- extra virgin olive oil
- salt
Tools
- Cake Pan 9.5 inches
- Bowl
- Pan
- Parchment paper
Preparation
Wash the puntarelle and cut them into pieces. Cook them in a pan with a clove of garlic, a drizzle of oil, a pinch of salt, and a couple of tablespoons of water.
When they are tender, add the chopped sun-dried tomatoes, turn off the heat, and let them cool (1).
Now prepare the dough: put the flours, ricotta, salt, vegetable oil, and yeast in a bowl. Mix first with a spoon, then with your hands, until you get a smooth and soft, non-sticky dough (2).
Divide the dough into 2 parts and roll out half of it into the cake pan, lined with parchment paper. You can use a rolling pin or just your hands.
Spread some puntarelle and sun-dried tomatoes on top, add sliced scamorza, and the remaining puntarelle (3).
Roll out the other half of the dough and cover the filling, trying to seal well along the edges. Brush the surface with a little extra virgin olive oil and sprinkle with herbs or salt grains to taste (4).
Put the savory pie in a static oven at 350-375°F and bake for 25-30 minutes, until the pastry is dry and golden. Adjust the time and temperature according to the characteristics of your oven.
The rustic pie with puntarelle, scamorza, and sun-dried tomatoes is ready, serve it warm, sliced… enjoy your meal!
Tips and Notes
You can use flour 00, 0 or 1. If you don’t have whole wheat, you can replace it with another type, as long as the total is always 1 2/3 cups.
For the dough, you can also use olive oil instead of vegetable oil.
If you use sun-dried tomatoes in oil, dry them well with paper towels.
FAQ (Questions and Answers)
How can I substitute the puntarelle?
You can use common chicory, Swiss chard, or mixed greens.
Can I omit the scamorza?
Sure, you can omit it or replace it with another cheese like provolone (sweet or spicy) or mozzarella for pizza.
