Torta salata svuotafrigo - Valle del Crati

How many times have you happened to have vegetables, cheese and cold cuts in your fridge that have been started a few days ago and are now close to expiry? In order not to waste precious food, we propose a perfect fridge-emptying recipe, without the need for puff pastry or briseè.

As a base for our savoury pie we have in fact used 'pasta matta', a quick and easy dough made with water, oil and a little white wine!

Try it now, it is ideal for a tasty and 'waste-free' dinner! 

Ingredients for a 24 cm diameter cake tin

· 250 g 0 flour

· 100 ml water

· 40 ml extra virgin olive oil

· 15 ml white wine

· 5 g salt 

For the filling

· 250 g vegetables to taste (we champignon mushrooms, courgettes and cherry tomatoes)

· 1/2 onion

· 50 g diced bacon

· 2 eggs

· 2 tbsp milk

· 30 g grated cheese

· 50 g diced provola

· Salt and pepper to taste 


First prepare the dough: mix the water, oil and wine (if you want to omit the wine, replace it with the same amount of water); sift the flour into a bowl, make a well and pour in the liquids and salt. Mix first with a fork and then continue to knead by hand.

When you have obtained a smooth and homogeneous mixture, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Now devote yourselves to the filling.

Prepare the vegetables you have in the fridge, cut them into small pieces and sauté them in a pan with a little oil and onion. Allow to cool.

In a separate bowl, beat the eggs with milk, then add all the other ingredients, including the vegetables.

Take the pastry from the fridge, roll it out into a not too thin sheet inside the baking tin and prick the bottom with a fork. Pour the mixture on top, level it well and bake in a preheated oven at 200° for about 40 minutes.

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