Tag: savory

Octopus-filled savory pie: the recipe – Italian Cuisine

Octopus-filled savory pie: the recipe

An unusual but very tasty filling for a savory pie that will not be forgotten

Love the octopus and are you looking for a new way to bring it to the table? There savory pie stuffed with octopus is your new recipe, perfect to serve as an appetizer or main course, together with other fish dishes, all accompanied by tasty and crunchy vegetables, which are irresistible this season.

All the secrets for cooking octopus

The biggest risk you run in cooking octopus is that this turns out rubbery at the end of cooking. The safe way to avoid this is to to freeze octopus before cooking. With ice the mollusk fibers will soften, making it tender once cooked. If you don't have time to do this, then beat it for a minute on a compact surface with the help of a meat tenderizer. Then put it in a pot with plenty of cold water and let it cook with the aromas and a leaf of laurel for an entire hour, on a very gentle fire. Once ready, let it cool in the cooking water before removing it. This way you will be ultra sure you have a soft octopus!

The recipe for octopus-filled savory pie


500 g already cleaned octopus, 2 onions, 1 clove of garlic, 4 coppery tomatoes, 1 red pepper, 1 teaspoon of paprika, 1 bay leaf, salt, pepper, 200 g flour, 50 ml milk, 50 ml extra virgin olive oil, 1 egg.


Put the flour in a bowl, in another beat the egg with the oil, milk and salt. Pour the mixture over the flour, mix until a smooth and homogeneous mixture is obtained. Make it into a ball, cover it with plastic wrap and let it rest for an hour. In a pan put a drizzle of oil, garlic and bay leaf. Brown and then add the octopus, cover and cook it in its water for 30 minutes on low heat, then turn off and cut it into small pieces. Take the tomatoes and the pepper, wash them and cut them into small pieces. In a pan, brown the sliced ​​onions for 6 minutes in a little oil, then add the tomatoes and peppers and cook for another 5 minutes. Add the octopus, season with salt, pepper and paprika, cook again for about ten minutes then turn off and let cool. Roll out the dough with a rolling pin and then cover a pan of 28 cm in diameter, making shelling out the excess. Pour the filling over the pasta, level it and fold over the excess pasta. Bake the salted cake at 180 ° in a hot oven for about 30 minutes. When it is golden, let it cool and then take it out of the oven.

In the tutorial still some advice for a perfect dish

Gluten-free savory pie – Italian Cuisine

Gluten-free savory pie

A gluten-free version of the classic wheat flour savory pie with a vegetable and cheese filling

There savory buckwheat cake with herbs and stracchino it is made entirely by hand using flour gluten free, therefore it is suitable for all those who are intolerant or celiac, but it is also so inviting to please even those who are not celiac. Then the combination of herbs with stracchino it makes it perfect even for children, always a little wary of eating them vegetables.

Pasta brisée, a valid home-made alternative to puff pastry

There pasta brisee, the basis of our savory pie, is one of the basic preparations French cuisine, extremely versatile thanks to its neutral taste, which makes it perfect for preparing dishes with a more delicate or more decisive flavor, based on the ingredients used for the filling. It is also extremely easy to make: in fact, only 4 ingredients are needed, butter, flour, water and salt. The term brisée in French means chopped and refers to the fact that the fat is mixed with the flour in the quantity sufficient to obtain a mixture of small pieces detached from each other. Then add the quantity of very cold water, spoonfuls, little by little, necessary to obtain a homogeneous paste. The brisée is indicated for many fillings, made of cheese and vegetables, but also of meat and tomato or eggs and cheeses.

The recipe for buckwheat savory pie with herbs and stracchino

In our case for the preparation of the base we use the flour of buckwheat instead of 00. Here's how.


For the shortcrust pastry
200 g buckwheat flour, 100 g butter, cold water, salt, pepper, dried legumes for cooking in white.

For the stuffing
500 g clean herbs, 200 g stracchino, 2 eggs, 2 tablespoons grated Parmesan cheese, thyme leaves, 1 clove of garlic, extra virgin olive oil, salt.


Mix the flour with a pinch of salt and pepper in a bowl. Add the chopped butter and start kneading, using only the fingertips. When you have a mixture similar to sand, add the water, little by little, and continue to knead until you obtain an elastic and homogeneous compound. Then wrap it in plastic wrap and let it rest in the fridge for 30 minutes.

In the meantime, sauté the washed herbs for a few minutes and squeeze them in a pan with a drizzle of oil and the clove of garlic. If it should serve, add half a glass of water. When they are wilted, salt, turn off and leave aside.

Roll out the dough on a sheet of baking paper with the help of a rolling pin, then transfer everything to a 24 cm diameter pan. With the prongs of a fork, pierce the bottom and then cover it with legumes. Bake in a fan oven for about 10 minutes at 180 °. Then remove from the oven and let cool. Once cooled, remove the legumes.

Meanwhile, put the stracchino, eggs, parmesan, salt, pepper and thyme leaves in a blender. Blend everything until you get a soft cream that you will spread inside the base. Level with a spatula and then also add the herbs, making them sink into the cream.

Bake at 180 degrees for 25 minutes. Once cooked, remove the cake from the oven and let it cool before turning it out.

In the tutorial you will find some ideas for an even better cake

42 sweet and savory recipes (and an infusion) with cherries – Italian Cuisine

42 sweet and savory recipes (and an infusion) with cherries

Cooked in wine, inside risotto, in desserts, but also to be eaten fresh. One leads to another, it's cherries!

Whether they are sweet or sour, tender or duracine, le cherries they are the most delicious fruit of the summer. Native of Western Asia, they are related to the distant rose.
Fresh and juicy, we brought many of them to the kitchen recipes to discover that even in the kitchen they do not betray their skills and with a few touches they turn creams and cakes into desserts full of temptations.

42 recipes with cherries … will they be enough?

You did not imagine that cherries could be like this versatile? We tried them in many dishes, sweet and savory. Ice cream with cherries, but also cherry strudel, in addition to the more classic tarts, cakes and savarin. But then our kitchen in the editorial office started cooking with creative seconds and sweet / savory contrasts: roast pork and duck lend themselves well to be accompanied by cherry choutney and salads also enjoy this colorful presence and in season. Ready to try our recipes?

Seven curiosities about cherries

Fruit of the Prunus cerasus, sour cherry it is distinguished from cherry by its paler red color, the greater tenderness of the pulp and the acidic and slightly sweet taste.

Sweet cherry ripens on Prunus avium, originally from the Caucasus and widespread in Italy since prehistory, as evidenced by the stones found in Neolithic sites.

Also good fresh for those who love tartar, sour cherry gives the best in cooking: the heat and sugar mitigate the pungent side and make it more sweet.

THE biggest consumers (and producers) of sour cherries are the Germans: they have dedicated to them sweets, soups, sauces … and crops also along the streets.

In his "Great Dictionary of Cuisine", Dumas says that corns are of no culinary use. He forgot that it is the only variety that can be made in spirit.

Cherry was an extraordinary success in 16th century Europe. The varieties, after two centuries of studies and crops, they amounted to about a hundred.

According to aancient belief planting a cherry tree in your garden is good for your home and offering its fruits is like offering a sign of brotherhood and friendship.

The properties of cherries

Fruit is all right and beneficial properties are created in each fruit. Cherries are no different: to begin with cherries are rich in vitamin C and A. Then they contain folic acid, calcium, magnesium, potassium. They are purifying and diuretic and help prevent cellular aging.
How many to eat per day? It is enough a handful, twenty, without exaggerating because they are slightly laxative. Never throw kernels and peduncles. The former, washed and left to dry, can be used to fill small pads: heated, they can be used to calm light abdominal cramps. The peduncles, on the other hand, are used to make herbal teas.

Herbal tea with cherry stalks

Like? Boil a liter of water and then dip a handful of dried stalks of cherries; leave to infuse for approx 10 minutes and then drink. Useful to purify the kidneys and also in case of cystitis (combined with the right therapy, even antibiotics if the doctor recommends it).

Here are some of our recipes, and many in the gallery

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