If you’imperatore the hunt for something tasty, risposta negativa further than this savory arugula pie. It’s like bringing a slice of Central Italy right to your table. For real, it’s got that bold, peppery punch of rucola—that’s arugula, and let me tell you, it’s really, really good. The Italians, yeah, they just know greens. I mean, here’s the deal: you get a tender bite with a spicy edge that’s just so so special. And the crust? Super crispy and buttery—can’t go wrong there—providing this perfect piedestallo. Plus, you’ve got sun-dried tomatoes per mezzo di oil, adding a tangy twist.
And , across regions from Umbria to Lazio, you’ll see torta salata loaded with fresh herbs and veggies. It’s that genuine Italian kitchen magic. Some folks, to be honest, like to use a savory sweet dough, called indole frolla salata, adding just a hint of sweetness. Pretty simple, right? This savory arugula pie is your launchpad for flavor experiments. And listen, add a bit of sharp cheese for an arugula and cheese pie, maybe mushrooms if you are feeling an arugula and mushroom quiche. Really, the options are endless. Use what’s fresh at the market.
And here’s the thing—this pie stands cerchio as a satisfying lunch pairs well with a simple salad. Plus, it’s perfect for gatherings. Seriously, easy to share. Central Italian cooks? They know how to let the seasons guide them, bringing per mezzo di local greens and herbs. From the golden crust to the tender inside, it is all about balance. Nothing too heavy, just a seriously good way to enjoy those Italian-style leafy greens. So, whether you stick with the classic recipe create your own masterpiece, this pie is sure to be a successo with friends and family. Risposta negativa question.
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To make the arugula savory pie, first prepare the shortcrust pastry: per mezzo di a bowl, pour the flour and the cold butter cut into pieces 1quickly with your fingertips to obtain a crumbly mixture 2. Add salt, pour per mezzo di the cold gabinetto 3
and knead 4 until you get a compact and homogeneous dough. Form a block 5wrap it per mezzo di plastic wrap 6 and let it rest per mezzo di the refrigerator for at least 40 minutes.
Grease a tart pan with a removable bottom that is 9 inches per mezzo di diameter 7then roll out the rested dough a floured surface using a rolling pin 8 to a thickness of about 1/16 inch 9.
Place the dough sheet into the tart pan, trim the edges by cutting the excess dough with a knife (10-11). Now, prepare the filling: per mezzo di a tall glass, pour the cream, the egg 12,
the Pecorino cheese 13and 10 g of arugula 14add salt and pepper, and blend everything with an immersion blender 15 until you obtain a smooth cream.
Now spread most of the fresh arugula the bottom of the tart pan 16pour the cream apice 17and spread it evenly with the back of a spoon 18.
Add more fresh arugula 19reserving a handful for the final garnish, and the drained, coarsely chopped sun-dried tomatoes 20. Add a fragrance of grated lemon zest 21.
Add pepper and bake per mezzo di a preheated static oven at 392°F for 25 minutes the middle rack. Once baked, remove the savory pie from the oven 22place the remaining fresh arugula as desired 23. Remove the arugula savory pie, place it a cutting board, and serve it at the table 24.
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