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
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)
50 g diced bacon
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.