Rustic Pie with Potatoes, Mushrooms, and Scamorza
Category: Savory Pies
Servings: 6
This rustic savory pie combines the earthy flavors of mushrooms, creamy scamorza cheese, and tender potatoes, all baked in a golden, flaky crust. Perfect for a family meal or an elegant appetizer, this dish is easy to make yet packed with rich flavors. The addition of zucchini and ham further enhances the savory goodness of this pie.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour (Farina 00) | 200g |
| Water | 70g |
| Extra virgin olive oil | 50g |
| Salt | To taste |
| Potatoes | 250g |
| Scamorza cheese (or Provola) | 30g |
| Mushrooms (Champignon) | 200g |
| Zucchini | 60g |
| Grana Padano DOP (or Parmesan) | 20g |
| Cooked ham | 70g |
| Extra virgin olive oil (for sautéing) | To taste |
| Parsley | To taste |
Instructions
-
Prepare the dough:
In a large bowl, combine the all-purpose flour, olive oil, and a pinch of salt. Gradually add the water and mix the ingredients until a dough forms. Work the dough by hand until it is smooth and elastic. Set it aside to rest while you prepare the filling. -
Prepare the filling:
- Clean the mushrooms thoroughly and slice them into thin rounds.
- Heat a drizzle of olive oil in a frying pan. Add the sliced mushrooms and sauté for about 2 minutes. Once the mushrooms are softened, sprinkle in some fresh parsley for added flavor.
- Wash the zucchini and slice them into rounds. In a separate frying pan, heat a little more olive oil and sauté the zucchini until lightly golden.
- In a pot of salted boiling water, blanch the zucchini for about 6 minutes, then drain and set aside.
- Peel and chop the potatoes into small cubes, then cook them in boiling salted water until tender. Drain and add them to the sautéed mushrooms and zucchini.
-
Assemble the filling:
- Cube the scamorza cheese and add it to the vegetable mixture, along with the cooked ham (cut into small pieces).
- Grate the Grana Padano cheese and mix it into the filling. Stir all the ingredients together and set aside.
-
Prepare the crust:
- Grease and flour a tart pan or a baking dish (approximately 35 x 11 cm).
- Take the dough and roll it out with a rolling pin to fit the size of the pan. Press it into the bottom and sides of the pan, and then prick the dough all over with a fork to prevent it from puffing up during baking.
-
Bake the pie:
- Preheat the oven to 180°C (350°F).
- Spread the prepared filling evenly over the crust in the pan.
- Place the pie in the preheated oven and bake for about 35 minutes or until the crust is golden brown and the filling is bubbling.
-
Serve:
- Remove the rustic pie from the oven and let it cool slightly before serving. The rustic pie with potatoes, mushrooms, and scamorza is best enjoyed warm or at room temperature. Slice and savor the harmonious blend of flavors!
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~350 kcal |
| Protein | ~10g |
| Carbohydrates | ~45g |
| Fat | ~15g |
| Saturated Fat | ~5g |
| Fiber | ~4g |
| Sodium | ~300mg |
Tips
- For a lighter version, you can substitute the olive oil with a lighter oil or reduce the amount used in the dough.
- Scamorza cheese can be replaced with mozzarella or provolone for a different flavor profile.
- Feel free to add herbs like thyme or rosemary to the filling for extra depth of flavor.
Enjoy this rustic pie as part of a comforting meal or serve it at your next gathering—it’s sure to be a hit!
