RUSTIC HAM AND PROVOLA PIE in a pan, easy and quick, appetizer or main dish for lunch or dinner to make in a short time, without yeast and eggs.
Delicious the rustic ham and provola pie, prepared with a simple dough of flour, water, and oil, rolled out and filled then cooked in a pan but also in the oven if desired.
The recipe for the rustic ham and provola pie is super quick, prepared in 10 minutes and it’s delicious, prepared by hand or with a robot, it’s very good, flakey in the mouth, excellent as an appetizer or main dish.
You can fill it with mortadella, with ricotta and cold cuts, or with zucchini and tuna.
Follow me in the kitchen today there’s the rustic ham and provola pie!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 9
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup water
- 3 1/2 tbsp extra virgin olive oil
- 9 oz cooked ham
- 5 1/4 oz smoked provola
Steps
Pour the flour into a bowl, add the water and oil and quickly work the ingredients or use a robot then divide the dough into two parts and roll them out.
Oil a pan, fill half of the dough with ham and provola then close with the other dough and seal the edges.
Cook in the pan, turning often, on both sides or in a preheated oven at 392°F for about 20 minutes, I cooked it in a pan on the stovetop and it was perfect.
Bon appétit
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A perfect main dish for the whole family, a great fridge-cleaner to fill with whatever you prefer or have in the fridge: speck, peppers, eggplants, Philadelphia cheese, ricotta, fiordilatte, prosciutto crudo.
It is prepared with simple dough and without yeast, but you can add instant yeast if you prefer or slow-rising yeast.
