- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Oven
- Seasonality: Fall, Winter
- Energy 338.67 (Kcal)
- Carbohydrates 41.49 (g) of which sugars 1.72 (g)
- Proteins 8.80 (g)
- Fat 15.26 (g) of which saturated 2.48 (g)of which unsaturated 11.63 (g)
- Fibers 2.58 (g)
- Sodium 556.79 (mg)
Indicative values for a portion of 120 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
Tips and Variations
You can enrich the filling with some provola cheese cut into cubes. You can omit the speck if you are vegetarian.
For the dough, you can use type 1 or type 00 flour, or replace 1/3 cup to 1/2 cup with durum wheat semolina.
The red cabbage, after cooking, should be tender but “dry.” If there is some vegetable liquid, increase the heat to let it evaporate. You can still sprinkle the base of the pie with some breadcrumbs to absorb excess moisture.
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