A light, crisp rustic pie with a creamy ricotta and sun-dried tomato filling. The base is a simple dough cooked in a pan (pita-like effect); it can also be baked in the oven.
Prepare the dough: in a bowl combine the flour, oil, white wine, a pinch of salt and room-temperature water; knead until you obtain a smooth, even dough.
Roll out the dough to form a circular sheet suitable for the pan (or divide it in two if you prefer to cover and overlap).
Prepare the filling: mix the ricotta with the chopped sun-dried tomatoes, desalted capers, Parmesan, chopped mint or basil, salt and pepper to taste.
Spread the filling over half of the sheet, leaving a border; close it if using a single sheet or assemble the rustic pie as desired.
Heat a large pan over low heat with a lid; cook the rustic pie covered over low heat. When bubbles form on the surface, it is time to flip it.
Cook the other side until golden brown; the approximate total time is about 35 minutes over low heat with the lid on.
Alternatively, you can bake it in the oven until golden brown.
Serve hot or warm.
Large pan with lid
Bowl
Rolling pin (optional)
Original cooking method in a pan over low heat with a lid; pita-like effect. The recipe can be customized in the filling. Approximate cooking time: ~35 minutes.
Italia, Calabria
| Energy (kcal) | 234.03 |
| Carbohydrates (g) | 28.85 |
| of which sugars (g) | 2.49 |
| Fat (g) | 8.37 |
| of which saturates (g) | 4.44 |
| Protein (g) | 10.84 |
| Fibre (g) | 1.13 |
| Salt (g) | 0.19 |
