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Quick savory pie without using store-bought puff pastry: a homemade pasta matta base and a filling made with salad (or escarole/radicchio), cured lonza and spreadable cheese. Ideal for a dinner ready in no time.
Prepare the pasta matta: in a bowl combine the flour, water, extra virgin olive oil and a pinch of salt. Knead until you get a smooth and even dough. Wrap in plastic wrap and let rest for 10-15 minutes.
Roll out the pasta matta on a floured surface into a disc large enough to line a baking tray.
Prepare the filling: wash and dry the lettuce or escarole/radicchio and chop it roughly. Mix 70 g of spreadable cheese with the salad and spread over the rolled-out dough base.
Add the seasoned lonza slices on top of the filling.
Fold the edges of the dough inward (or cover with an additional dough disc if preferred). Spread the remaining 30 g of spreadable cheese on the surface and sprinkle with Parmesan to taste.
Bake in a preheated oven at 180°C for about 20-25 minutes, or until the dough is golden brown.
Remove from the oven, let cool for a few minutes, cut and serve.
Bowl
Parchment paper
Baking tray
Rolling pin
Store in the refrigerator for 1-2 days covered with plastic wrap
Recipe inspired by @massi.lava. It can be enriched with aromatic herbs to taste or with other vegetables. If you prefer a richer version, add eggs or other sautéed vegetables.
Italia
