Pie with broccoli and cheese is a delicious dish to taste freshly baked but it is equally tasty to eat cold. Feel free to use also cauliflower, spinach, or other vegetables in season. A good soft cheese make the difference.
PrintSavory Italian Pie with Broccoli and Fontina Cheese
Description
A savory vegetable pie nestled into a yeast-risen dough crust and topped with a Sicilian-style cheese.
Ingredients
Scale
- 1 kg (2 pounds-4 ounces ) broccoli
- 500 g (1 Ib/2 oz) Kamut flour
- 4 teaspoon organic yeast
- warm water to taste
- salt to taste
- 8 tablespoons extra virgin olive oil
- white pepper to taste
- 350 g (12 oz) “Tuma” Sicilian cheese (or Fontina cheese)
Instructions
- Mix the yeast with the flour. Add warm water to taste, salt, oil and form a firm but soft dough. Let rise the mixture for 2-3 hours. Roll out the dough on an oiled baking pan.
- Wash and cut the broccoli and cook steam.
- In a saucepan, pour 3 tablespoons of extra virgin olive oil, broccoli, salt and white pepper to taste Mix the ingredients together until brown the vegetables.
- Pour the seasoned vegetables in the pan where you have placed the dough.
- Season with “Tuma” Sicilian cheese or other high quality soft or semi soft cheese.
- Bake at 180°C (350° F/gas 4) for 50 minutes.
- Category: Main
- Cuisine: Italian
Frequently Asked Questions
Can I substitute the broccoli with other vegetables in this recipe?
Yes, you can use cauliflower, spinach, or any seasonal vegetables you prefer.
What type of soft cheese works best for the Savory Italian Pie?
A good quality Fontina cheese is recommended for its melting properties and flavor.
Is it necessary to serve the pie warm, or can it be eaten cold?
The pie can be enjoyed both freshly baked and cold, making it versatile for different serving occasions.
What can you use instead of kamut?