Ingredients
- White wine
100mL - Evo oil
70mL - Spinach powder
2teaspoons - Flour
300g - Salt
1pinch - Smoked provola slicesto taste
- Cherry tomatoes
300g - Breadcrumbsto taste
- Medium potatoes
4units - Taggiasca olives
100g - Saltto taste
- Pepperto taste
- Grated parmesanto taste
Preparation
- STEP 1 OF 7
Knead until a compact dough is formed and refrigerate to rest.
- STEP 2 OF 7
Blanch the diced potatoes for 10 minutes.
- STEP 3 OF 7
Prepare the dough by mixing white wine, oil, spinach powder, flour, and a pinch of salt in a bowl.
- STEP 4 OF 7
In a bowl, combine chopped cherry tomatoes, potatoes, Taggiasca olives, salt, and pepper.
- STEP 5 OF 7
Roll out the dough, sprinkle the bottom with some breadcrumbs, and pour in 3/4 of the filling.
- STEP 6 OF 7
Distribute the smoked provola slices on the surface and cover with the remaining filling.
- STEP 7 OF 7
Sprinkle with grated Parmesan and bake in a preheated oven at 180 degrees for 30 minutes.
General Information
Storage notes
Fridge
More information
This savory pie stays fresh in the fridge for 2-3 days. Great to enjoy with a fresh mixed salad and a glass of white wine.
Origin
Italia, Liguria
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 179.93 |
Carbohydrates (g) | 23.38 |
of which Sugars (g) | 1.73 |
Fat (g) | 7.72 |
of which Saturates (g) | 1.1 |
Protein (g) | 3.61 |
Fiber (g) | 1.44 |
Sale (g) | 0.19 |
- Proteins3.61g·10%
- Carbohydrates23.38g·65%
- Fats7.72g·21%
- Fibers1.44g·4%