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Schiacciata: Savory Italian Pie with Broccoli and Fontina

Schiacciata: Savory Italian Pie with Broccoli and Fontina

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A savory vegetable pie nestled into a yeast-risen crust and topped with a Sicilian-style cheese.

Schiacciata: Savory Italian Pie with Broccoli and Fontina

A savory vegetable pie nestled into a yeast-risen crust and topped with a Sicilian-style cheese. High quality whole meal flour, seasonal vegetables and excellent cheese are the keys to a simple but tasty dish.

Schiacciata: Savory Italian Pie with Broccoli and Fontina
Images by G. GIUSTOLISI

See Also

Veronica Lavenia
Course Baking, Main
Cuisine Italian

Ingredients
  

  • 1 kg 2 pounds-4 ounces cauliflower
  • 500 g 1 Ib/2 oz wholewheat Farro flour
  • 4 teaspoon organic yeast
  • warm water to taste
  • salt to taste
  • 8 tablespoons extra virgin olive oil
  • white pepper to taste
  • 350 g 11 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 cauliflower and cook steam.
  • In a saucepan, pour 3 tablespoons of extra virgin olive oil, cauliflower, 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.

 

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