Pie with Roman Cabbage and Speck

The preparation of this Italian pie is very easy and fast you just need the Roman cabbage, the ricotta cheese, speck and a sheet of flaky pastry nothing all. You just need to preheat the Roman cabbage, mix it with the other ingredients and fill the flaky pastry. If you see that the filling is too dry you can add a little bit of milk in order to make it a little bit more creamy. You can also consider that if you don’t eat all the pie in the same time and so you then need to warm it up, probably the pie it will be very dry in this case you can pour a bit of milk directly on the surface of the pie and the result will be delicious.

INGREDIENTS (6-8 people): 

400 g or 14,1 oz of Roman Cabbage 

150 g or 5,2 oz of Speck in small cubes 

250 g or 8,8 oz of Ricotta cheese 

A sheet of flaky pastry 

Salt 

Black Pepper 

PREPARATION TIME: 20 minutes 

COOKING TIME: 30 minutes 

WINE: Chianti Doc (Red wine) 

PREPARATION 

Clean and wash the Roman cabbage, boil it for about 10 minutes. Drain the Roman cabbage and let it cool down. When the Roman cabbage is cold place it in a bowl and mix it with the ricotta cheese and the small cubes of speck.

At this point the filling of the pie is ready. Place a sheet of flaky pastry in a large pan and make some small holes in its surface with a fork as shown in the picture below.

Then fill the flaky pastry with the mixture of Roman cabbage, ricotta cheese and speck. Spread the entire filling homogeneously on the flaky pastry

and then sprinkle with salt and black pepper.

Bake at 250 C or 482 F for 20 – 30 minutes.

BUON APPETITO!