SAVORY PIE WITH RICOTTA, SEMI-DRIED TOMATOES & OLIVES
Back in Roman times, any dish made with dough was called pasticium. So in a way, we could say that our savory pie has its roots in an ancient “pasticcio”. But here’s the fun part: in Italian, pasticcio can mean both “pie” and “mess.” A playful little twist of language—though this dish is anything but a mess! On the contrary, it’s a star at the table, whether for lunch, dinner, a casual aperitivo, or a festive buffet. It is such a versatile recipe that it effortlessly becomes the ideal travel companion: trips and picnics will taste memorable thanks to this Savory Pie with ricotta, semi-dried tomatoes, and olives. Colorful and full of flavor, it’s a dish that delights kids and adults alike. Quick and easy to prepare, it fills your kitchen with the most inviting aroma while it bakes, rewarding your patience with unforgettable taste.
And we won’t even challenge you to resist sneaking a few bites while you’re cooking—because why should you? A couple of olives, a few semi-dried tomatoes, or some cubes of provolone are enough to brighten even the dullest day and turn cooking into a moment of pure joy to share with the ones you love.
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 4
Ingredients
1 roll of puff pastry
2 eggs
3 tablespoons of Parmigiano Reggiano DOP Emilia Food Love
250 g - 8.8 oz of Ricotta cheese
Semi-dried Cherry Tomatoes Emilia Food Love, to taste
Mixed Pitted Olives Toscana Food Love, to taste
Mild Provolone Emilia Food Love, to taste
Salt
Method
-
In a bowl, beat the eggs with the Parmigiano Reggiano until smooth. Add the ricotta and mix well to combine.
- Stir in the semi-dried tomatoes, olives, and diced provolone. Mix again to evenly distribute the ingredients, then season with a pinch of salt.
- Line a round baking dish with the puff pastry. Pour in the filling, smooth the surface, and fold the edges of the pastry inward.
- Bake in a preheated oven at 180 °C (350 °F) for about 35 minutes. Remove from the oven, let cool slightly, and serve.
Tip
For a bolder flavor, try swapping the Parmigiano Reggiano DOP with our Pecorino Romano DOP.
Also in Cookbook
Four Cheese Pappardelle with Red Onions and Walnuts
Cooking can become a time machine that takes us into old Roman taverns, into the Land of Bengodi described by Giovanni Boccaccio, or back to the 1500s, right when the history of Italian cuisine was being written.
Because flavor stands the test of time and is never dulled by progress. Culinary art evolves, but some things never change and remind us that happiness can be found in a single forkful of Four Cheese Pappardelle with Red Onions and Walnuts.
WHITE PIZZA with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes
How did people check an oven’s temperature before kitchen thermometers were everywhere? With a white pizza, based on how quickly it browned. At least, that is how the story goes.
One thing is certain. Today, white pizza is no longer a tool, but a gourmet delight topped with irresistible ingredients. Just like our White Pizza with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes.
Panettone FRENCH TOAST with Strawberry Preserves
Are we completely sure that French toast is French? And is it the same recipe that, in the homeland of haute cuisine, goes by the poetic name pain perdu? As often happens in the kitchen, names can be misleading, but flavor never lies.
Our first recipe of December is Panettone French Toast with Strawberry Preserves, an original, colorful and irresistible idea that will prepare your palate (and spirit) for Christmas!