This savoury pie reminds me a bit of Trentino: speck and a good alpine cheese enclosed in a buckwheat pastry with a rosemary scent. What do you reckon?

Perfect as an appetiser or, why not, as a main course combined with a salad of radicchio, walnuts, oranges and parmesan shavings.

Of course, you can let your imagination run wild: let yourself be inspired by what you like to create the perfect filling.

Ingredients

• 150 g buckwheat flour
• 150 g potato starch
• 100 g butter
• 50 g lard (you can replace it with another 50 g of butter)
• 200 g ricotta cheese
• 1 teaspoon instant yeast for savoury pies
• Salt
• Rosemary (optional)
• Filling of your choice (for me speck and Asiago cheese)

Preparation methodology

Put all the ingredients (the flour, baking powder, salt, cold butter, lard, ricotta cheese and chopped rosemary) into a blender with rotating blades and blend quickly.

Transfer the mixture to a floured pastry board and knead well with your hands.

Wrap the dough in cling film and leave it to rest in the fridge for a couple of hours.

Take two-thirds of the dough and roll it out with a rolling pin between two sheets of lightly floured baking paper. Then cover the base of the pan with the dough.

Now fill with your favourite ingredients and close with the remaining pastry, sealing the edges well with a fork.

Prick the surface and bake in the oven at 180 °C for 30/40 minutes until golden brown.

Serve hot.

Giulia Prandini

“You always cook with someone in mind, otherwise you’re just preparing food”.

“I’m Giulia, I’m 31 years old and I worked in the kitchens of several restaurants for 15 years. But now that I’ve become a mum to Ryan, I’ve decided to dedicate myself to my passion in an alternative way, focusing on new projects based on good but above all healthy cooking.”

This recipe was prepared on