Savory pumpkin pie (and fridge leftovers)

Who I am
Elia Tabuenca García
@eliatabuencagarcia

To celebrate this precious seasonal product, we offer you a pumpkin-based savory pie and fridge leftovers. Yes, you got it right: this recipe allows you to combine all the leftovers from the fridge that risk ending up in the bucket with the pumpkin: cheeses, cubes or slices of ham, tofu, but also mushrooms, leftover chicken or turkey, pork or boiled fish. . So here is an opportunity to reuse them to the fullest, creating a tasty and green recovery dish!



Savory pumpkin pie

THEautunno now he has arrived and with him also the typical products of this season, one above all is the pumpkin! Rich in vitamins, potassium, calcium, phosphorus and magnesium, pumpkin has important antioxidant properties and is an inhibitor of free radicals; this means that it represents an effective weapon against aging early and tissue degeneration.

The pumpkin then also has emollient effects and is particularly recommended in cases of fatigue or dehydration.

To celebrate this precious seasonal product, we propose one Pumpkin-based savory pie and fridge leftovers. Yes, you got it right: this recipe allows you to combine all the leftovers from the fridge that risk ending up in the bucket with the pumpkin: cheeses, cubes or slices of ham, tofu, but also mushrooms, leftover chicken or turkey, pork or boiled fish. .
So here is an opportunity to reuse them to the fullest, creating a tasty and green recovery dish!



Ingredients

  • 500 grams of flour
  • 250 grams of warm water
  • 1 beer yeast cube
  • 3 tablespoons of olive oil
  • 10 gr of salt
  • 400 g of pumpkin already peeled and cleaned of seeds
  • Slices or cubes of cheese
  • Salted ricotta flakes
  • an onion
  • oil
  • water
  • 1 small glass of grappa
  • Preparation Time:
  • Cooking time:
    60 minutes
  • Rest time:
    6 hours of leavening
  • Dose:
    4 people to
  • difficulty:
    medium

Savory pumpkin pie: preparation

Add the salt to the flour, then melt the half cube of brewer's yeast in lukewarm water and mix everything with the flour; add 3 tablespoons of extra virgin olive oil and knead gently until you get a homogeneous and elastic dough.

Put the dough in a large bowl, cover it with a cloth (or cling film) and let it rise for about four hours (or until the dough has doubled in volume).

When it has risen well, take the dough again, deflate it gently, knead it for another 2-3 minutes, then place it in the bowl and let it rise again for a couple of hours.

Meanwhile, cut the pumpkin into slices not too finely, add salt and let it drain in a colander for about half an hour.

Then, put it in a pan and fry it with 2 tablespoons of oil, an onion cut into thin slices and blend with a drop of grappa, let it evaporate, add a little water and let it cook for about 30 minutes over medium heat.



Once this is done, take the leavened dough back and use it to line a previously oiled baking pan (about 30 cm in diameter), making the dough overflow by at least two fingers.



Stuffed with the cold pumpkin, add the small pieces of cheese, finish with a generous sprinkling of grated salted ricotta (or the cheeses offered as an alternative), then close the edge inwards forming the edge, brush it with oil and bake in the oven preheated to 180 degrees and cook for about half an hour.

Once cooked, take it out of the oven, let it cool for a few minutes and serve!

Verdiana Amorosi

www.lacucinadiverdiana.com

READ also:

  • Pumpkin: 10 tasty seasonal recipes
  • Pumpkin: properties and benefits
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