Savory pie with escarole and speck strips

Name: Savory pie with escarole and speck strips
Total time: 60 min
Yield: 0
Ingredients: 500 g Orogel Puff Pastry; 400 g Orogel Escarole; 150 g julienne-cut aged speck; 3 whole eggs; 150 g grated Parmigiano cheese; 250 cc fresh cream; extra virgin olive oil; salt and pepper

Vegetarian

Savory pie with escarole and speck strips

60 min

Intermediate

Contorni

Savor the flavor of this rustic savory pie. The number one choice for a tasty appetizer, made with Orogel escarole and speck strips. A delightful recipe. Try it now!

Vegetarian

Fresh and high-quality Orogel natural plaice fillets, frozen and ready to cook.

60 min

Intermediate

Contorni

Ingredients

x 1

500 g Orogel Puff Pastry
400 g Orogel Escarole
150 g julienne-cut aged speck
3 whole eggs
150 g grated Parmigiano cheese
250 cc fresh cream
extra virgin olive oil
salt and pepper

Method

Brown the julienned speck with a little oil.
Cook the escarole in a non-stick pan with some oil over medium heat, adjust for salt and pepper and add the speck. Allow it to cool.
Whisk the eggs with grated cheese, add cream and the mixture of speck and escarole at the end.
Line a pie dish (26/28 cm diameter) with baking paper, lay the puff pastry on it, add the egg mixture and bake for 35/40 minutes in a preheated (160°C) convection oven. When cooked remove from the oven.
Serve warm with a delicate cheese sauce or at room temperature.