The fresh recipe of a delicious savoury pie, made with agretti and ricotta cheese and with homemade pie crust. No need to say it will conquer you!
Ingredients for a Agretti and Ricotta Savoury Pie
For the pie crust
- 150 g of 0 flour
- 1 pinch of salt
- 90 g of cold butter
- 60 g of ice water
For the filling
- 200 g of agretti (cleaned)
- 2 tbsp of extra virgin olive oil
- ½ tsp of salt
- ½ glass of water
- 300 g of fresh ricotta
- 2 tbsp of Parmigiano Reggiano
- 2 eggs
For the decoration
- milk to brush the pie (for me, rice milk)
Add the flour, salt and sliced butter in the mixer bowl, add the ice water and knead to a smooth dough.
Pull the dough into a ball, cover with plastic wrap and put in the fridge for about an hour.
In the mean time, prepare the filling.
First of all, cut off any yellowed or overly thick stems. Clean them twice, then let them dry.
In a big saute pan with a bit of extra virgin oil, put the agretti and allow it to cook with the half glass of water for about ten minutes.
Now, in a separate bowl, chop the agretti and mix them with the ricotta cheese. Add the parmigiano, the nutmeg, the eggs and the pinch of salt and mix together.
Heat the oven to 180°C/350°F.
Remove the dough from the fridge, roll it out with some flour in a circle of 5 mm thickness and put it in a greased and floured 22 cm round pie pan.
Prick the crust with a fork and fill it with the agretti filling.
Finally, decorate your agretti and ricotta savoury pie the top of the pan with strips from the leftover pie crust and brush with milk.
Bake for about 35-45 or until deeply golden brown, then let cool completely before serving.