Light and crunchy rustic pie with a creamy filling of ricotta and sun-dried tomatoes. The base is a pasta matta cooked in a pan (similar to piadina); it can also be baked in the oven.
Prepare the pasta matta: in a bowl combine flour, oil, white wine, a pinch of salt, and room temperature water; knead until you obtain a smooth and homogeneous mixture.
Roll out the dough to form a circular sheet suitable for the pan (or divide into two if you prefer to cover and overlap).
Prepare the filling: mix the ricotta with chopped sun-dried tomatoes, desalinated capers, parmesan, chopped mint or basil, salt, and pepper to taste.
Distribute the filling on half of the sheet leaving a border; close if using a single sheet or assemble the rustic pie as preferred.
Heat a large pan on low flame with a lid; cook the rustic pie covered on low heat. When bubbles form on the surface it's time to turn it over.
Cook on the other side until golden; the total cooking time indicated is about 35 minutes on low heat with a lid.
Alternatively, you can bake it until golden.
Serve hot or warm.
Large pan with lid
Bowl
Rolling pin (optional)
Original cooking in a pan on low heat with a lid; piadina effect. The recipe is customizable in the filling. Approximate cooking time: ~35 minutes.
Italy, Calabria
| Energy (kcal) | 230.84 |
| Carbohydrates (g) | 33.74 |
| of which Sugars (g) | 6.18 |
| Fat (g) | 5.92 |
| of which Saturates (g) | 3.46 |
| Protein (g) | 10.42 |
| Fiber (g) | 2.03 |
| Sale (g) | 0.05 |
