Rich in nutrients, it is the perfect salty cake for these winter evenings.
The savory pies they are often an easy and greedy solution to solve a last-minute dinner: just a few ingredients, a few gestures are enough, and the result is a preparation that everyone always likes. They are also a tasty way to eat vegetables (for children but not only) that otherwise we would not consider. As the escarole, a salad that belongs to the family of chicory, with a slightly bitter taste, but rich in vitamin C and mineral salts. In cake with escarole and walnuts the bitter taste of the salad is sweetened by ricotta, while pine nuts and walnuts give the crunchy touch to everything. Try to prepare it!
Some advice for a perfect salty cake
Preparing a savory pie is quick and easy, especially if you use one puff pastry already ready. Instead, if you want to do everything hand made, try a pasta brisée, easier to make at home than a pastry, but just as good. One of the most frequent problems when preparing these dishes is given by a pastry (or brisée, as you prefer) not fragrant, but wet and wet. This depends on the humidity of the vegetables which are then used as stuffing. One method to prevent the base of the dough to get wet is to sprinkle it with a handful of breadcrumbs before stuffing it. In this way the bread will absorb all the moisture, leaving the fragrant pasta.
All the goodness of the walnuts
Powerful antioxidants, walnuts are a mine of mineral salts, vitamins and even fats, of mono-unsaturated ones like omega 3 and omega 6, which help to keep cholesterol and triglycerides under control, but they are also very calories. Think that 100 g of walnuts bring more than 600 Kcal! For this it is good to consume them daily, but in limited quantities!
The savory pie recipe with escarole and walnuts
Ingredients for 4 people: 1 large head of escarole, 50 g of shelled walnuts, 1 roll of puff pastry, 1 egg, 50 g of pine nuts, a handful of breadcrumbs, 150 g of cow's milk ricotta, 1 shallot, 1 clove of garlic, salt, oil extra virgin olive oil, 100 g of grated Parmesan cheese.
Method: first wash and dry the escarole, then cut into strips. Take the shallot, clean it and slice it. In a pan with a little extra virgin olive oil, brown the shallot and the peeled garlic clove. Once they are golden, add the escarole and cook for ten minutes. Then add the pine nuts to the salad and when the escarole is dried, turn off. Pour all into a bowl, remove the garlic, add the egg, chopped walnuts, ricotta, a pinch of salt and mix well. Roll out the dough on a baking sheet covered with baking paper, prick the surface with the tines of a fork and sprinkle with a handful of breadcrumbs. Now pour the stuffing of escarole and walnuts into the pastry and level the surface well. Fold the edges of the cake well with escarole and walnuts and bake for 30 minutes, in an oven already hot at 175 degrees. Once cooked, let it cool before serving.
