Italian
Savory Pie with Tomatoes, Ricotta and Basil Sauce
by Cucina con Ruben · 548K subscribers on YouTube
A savory pie made with puff pastry, filled with cherry tomatoes, ricotta cheese, and topped with a fresh basil sauce with almonds and fennel.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
Ingredients
15 items- Cherry TomatoesCherry tomatoes, cut into small pieces
- SaltTo taste
- PepperTo taste
- OreganoDried oregano
- 1 pcsWild GarlicOne clove of garlic
- RicottaFresh ricotta cheese
- LemonZest of lemon
- 1 pcsPuff PastryOne sheet of puff pastry
- 1 pcsEggFor brushing the edges
- Parmigiano ReggianoGrated, for topping
- BasilFresh basil leaves for the sauce
- Fennel FrondsWild fennel (or fennel fronds)
- AlmondsA few almonds for texture
- Olive OilExtra virgin olive oil, a drizzle
- Iced WaterIce water, for the sauce
Method
- Cut the cherry tomatoes into small pieces of different shapes.
- Season the tomatoes with salt, pepper, and oregano.
- Add a clove of garlic and let it infuse for a moment.
- In a bowl, season the ricotta with salt, pepper, and lemon zest. Mix until creamy.
- Roll out the puff pastry on a baking tray (about 70 years old).
- Score the pastry with a knife.
- Spread the ricotta mixture over the pastry.
- Press the tomatoes onto the ricotta so they stick.
- Break an egg and brush the edges of the pastry.
- Grate Parmesan cheese over the top (mandatory).
- Bake at 180°C for 20 minutes.
- For the basil sauce: blend basil, fennel, Parmesan, a pinch of salt, a drizzle of oil, ice water, and a few almonds until smooth and crunchy.
- Serve the pie with the basil sauce.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
