Tag: savory

Recipe Savory thistle pie – Italian Cuisine

Recipe Savory thistle pie


  • 150 g Broccoli in florets
  • 150 g Clean thistles
  • 100 g Certified gluten-free starch
  • 100 g Thin corn flour
  • 70 g Butter
  • 70 g Milk
  • 30 g grated Parmesan
  • 20 g Raisins
  • 2 pcs Shallots
  • 1 pc Egg
  • Extra virgin olive oil
  • salt
  • pepper

Mix the two flours with the soft butter, a pinch of salt, 15 g of parmesan and 50 g of warm water. When the dough is smooth and homogeneous, spread it on a sheet of baking paper and line a pan (ø 22 cm), cover with another sheet of baking paper, fill with dried legumes and bake at 180 ° C for 15 '.

Steam the broccoli for 5 'and the thistles for 10'. Chop the shallots and stew them with 2 tablespoons of oil; add the chopped thistles, broccoli and raisins. Cook for 5 'adding salt at the end of cooking. Beat the egg with the remaining parmesan and milk, add salt and pepper.

Remove the pasta shell from the oven, remove legumes and paper, spread the vegetables on the bottom, pour the beaten egg and bake at 180 ° C for 15 '.

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Savory Pie Recipe – Italian Cuisine – Italian Cuisine

Savory Pie Recipe - Italian Cuisine


  • 1 Kg asparagus
  • 300 g flour
  • 300 g ricotta
  • 30 g olive oil
  • 3 pcs eggs
  • butter
  • salt
  • pepper

To prepare the savory pie, mix the flour with the oil, 150 g of cold water, a pinch of salt, working only just enough to obtain a homogeneous dough that you will leave to rest for 15 '. Meanwhile, peel the asparagus, removing the woody part of the stems; scrape them, wash them, boil them al dente, then drain them, cut them into chunks and let them flavor, in a pan, in a knob of butter; add salt and pepper. Cover a mold with a scalloped edge (20 cm in diameter) with part of the dough rolled out 3 mm thick; fill it with part of the asparagus, the sifted ricotta, the rest of the asparagus, salt, pepper and 2 previously beaten eggs. Cover with the remaining dough that you will seal with a cord to the one below, brush the egg cake, then bake it at 180 ° for about 50 '. When cooked, turn out the cake and serve it also as a single dish.

the most famous savory pie! Here is the recipe – Italian Cuisine

the most famous savory pie! Here is the recipe


That softly stuffed shell of dough, born in France, has become synonymous with savory pie declined in countless versions. Here is the classic with all its secrets

Quiche Lorraine is a recipe of French origin, easy to make, which over time has given way to many interpretations. With a simple but strong flavor, it has a filling based on eggs, bacon and cheese.
Follow our tutorial to prepare it to perfection!

Is the pasta too grainy?

THE ERROR The flour and butter were not processed correctly.
THE SOLUTION Soak the flour and cold butter with your fingertips until you get a fine mixture similar to grated cheese. Only at that point add the water which must be cold from the fridge and already salty.

Is the pasta not well done?

THE MISTAKE The dough is not thin enough and is not uniform.
THE SOLUTION After letting the molded dough rest in the fridge for at least 1 hour, roll it out with a rolling pin on a cold and floured table until you obtain a homogeneous sheet of about 2 mm thick. To get it, rotate the dough clockwise while rolling it out with repeated passes of a rolling pin.

The pasta is moist rather than dry

THE MISTAKE The liquid mixture was poured on the pasta too long before putting the quiche in the oven.
THE SOLUTION Pour the liquid mixture only when you are ready to bake: the oven must have already reached the temperature required by the recipe.

By cutting the quiche the slices tend to crumble

THE MISTAKE The cake was cut while it was still hot.
THE SOLUTION Let the quiche cool before serving, so that the steam escapes leaving the dough dry and compact.

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