The savory sbrisolona is a tasty, rich, crunchy, and very simple rustic pie to prepare.
With a filling of zucchini, which are seasonal vegetables. Crescenza cheese and diced ham make it a complete meal.
Ideal served warm as a main dish or dinner. It’s always a hit, and not everyone knows it in this version, so whenever I present it, it makes a great impression, and I instantly get asked for the recipe.
I also happened to bring it as a packed lunch, and I have to say it was a great discovery.
I personally love it in the sweet version too, filled with jam and fruit; my children adore it for breakfast or a snack.
Indeed, I recommend both the sweet versions and other savory rustic pies like
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the savory sbrisolona
- 3 1/3 cups type 2 flour
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon table salt
- 1 teaspoon instant yeast for savory preparations
- 5.8 oz crescenza
- 5.6 oz diced cooked ham
- 3 zucchini
- as needed extra virgin olive oil
- as needed table salt
- 1/2 white onion
Tools for preparing the savory sbrisolona
- 1 Bowl
- 1 Springform Pan
- Parchment Paper
- 1 Pan
- 1 Chopper
Steps
To prepare the delicious savory sbrisolona, start by cleaning the zucchini and onion. Then slice the zucchini thinly and chop the onion with the chopper.
Next, grease a non-stick pan, heat the oil, add the chopped onion, and sauté, then add the sliced zucchini. Cook for about 10 minutes, stirring occasionally, and season with salt. Meanwhile, take a bowl and add the flour, then the eggs, then the vegetable oil, salt, and finally the instant yeast.
At this point, beat the eggs with a fork and then mix the ingredients with your hands, crumbling them. This way, we obtain a mixture like in the photo. Next, line our baking pan with parchment paper, insert the mixture, slightly compact it, and form edges about half an inch high.
Then fill it first with a layer of crescent cheese cut into pieces, then with zucchini, and finally with diced cooked ham.
Finish by covering the entire mixture with the remaining dough. Bake everything at 356 degrees Fahrenheit for about half an hour, until golden. Once cooked, let it cool and finally serve… enjoy your meal!
Notes and Tips
The savory sbrisolona is also excellent the next day, slightly reheated or taken on a day trip.
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