SAVORY PIE WITH RICOTTA, SEMI-DRIED TOMATOES & OLIVES
Back in Roman times, any dish made with dough was called pasticium. So in a way, we could say that our savory pie has its roots in an ancient “pasticcio”. But here’s the fun part: in Italian, pasticcio can mean both “pie” and “mess.” A playful little twist of language—though this dish is anything but a mess! On the contrary, it’s a star at the table, whether for lunch, dinner, a casual aperitivo, or a festive buffet. It is such a versatile recipe that it effortlessly becomes the ideal travel companion: trips and picnics will taste memorable thanks to this Savory Pie with ricotta, semi-dried tomatoes, and olives. Colorful and full of flavor, it’s a dish that delights kids and adults alike. Quick and easy to prepare, it fills your kitchen with the most inviting aroma while it bakes, rewarding your patience with unforgettable taste.
And we won’t even challenge you to resist sneaking a few bites while you’re cooking—because why should you? A couple of olives, a few semi-dried tomatoes, or some cubes of provolone are enough to brighten even the dullest day and turn cooking into a moment of pure joy to share with the ones you love.
Preparation time: 15 minutes
Cooking time: 35 minutes
Servings: 4
Ingredients
1 roll of puff pastry
2 eggs
3 tablespoons of Parmigiano Reggiano DOP Emilia Food Love
250 g of Ricotta cheese
Semi-dried Cherry Tomatoes Emilia Food Love, to taste
Mixed Pitted Olives Toscana Food Love, to taste
Mild Provolone Emilia Food Love, to taste
Salt
Method
-
In a bowl, beat the eggs with the Parmigiano Reggiano until smooth. Add the ricotta and mix well to combine.
- Stir in the semi-dried tomatoes, olives, and diced provolone. Mix again to evenly distribute the ingredients, then season with a pinch of salt.
- Line a round baking dish with the puff pastry. Pour in the filling, smooth the surface, and fold the edges of the pastry inward.
- Bake in a preheated oven at 180 °C (350 °F) for about 35 minutes. Remove from the oven, let cool slightly, and serve.
Tip
For a bolder flavor, try swapping the Parmigiano Reggiano DOP with our Pecorino Romano DOP.
Also in Cookbook
PENNE with Grilled Peppers and Pecorino Romano
From coincidence to science, the evolution of food pairings has taken us from necessity to the study of molecules. And who knows how many more stops there will be on this incredible journey of taste.
Today, however, we will stop here to prepare a recipe that will win you over thanks to the delicious combination of grilled peppers and Pecorino Romano cheese.
PASTA ALL'AMATRICIANA
Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration.
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.
GRAMIGNA PASTA BAKE WITH CHEESE
Our gramigna is colorful and rich in flavor nuances: its dough combines the yellow of egg with the green of spinach for an inviting appearance and unmistakable taste.
It cooks in just minutes, so we’re only asking for a few more to create this delicious baked recipe. Trust us, it’s worth every second.