Savoury pie with puntarelle and speck
- 1 package of puff pastry
- 300 g of boiled puntarelle chicory
- 70 g of Italian speck (sliced thin)
- 2 eggs
- 100 g of smoked scamorza (diced)
- 3 table spoons of grated salted ricotta
- 1 garlic clove
- salt, to taste
- 1 teaspoon of extra virgin olive oil
Stew the puntarelle in a pan with one clove of garlic and a table spoon of extra virgin olive oil.
Break the eggs into a bowl, add a bit of salt and extra virgin olive oil, then beat them well. Chop the stewed puntarelle and add it to the eggs, mixing everything together .
Add the diced scamorza and the grated ricotta, then mix well until you obtain a smooth and uniform mixture.
Spread out the puff pastry dough onto a baking dish, using the parchment paper included in the package.
Lay out half of the speck slices onto the dough, then pour on the mixture and spread it out evenly. Now create a final layer of speck slices at the top. Fold the edges of the puff pastry dough and decorate with the flaxseeds. Cut off the excess parchment paper and bake in a pre-heated oven at 180°C for 40 minutes.