How to make savory pie with agretti

First of all, clean the agretti by cutting the root part with a knife, then wash them and blanch them in water and salt for 10 minutes.

Then unroll the puff pastry, leaving it in its paper and place it in a cake tin.

You can choose a 22 – 24 cm round cake pan or choose a 10 x 30 rectangular one like mine.

In any case, leave an edge and prick in the center with a fork:

Finally, mix the ricotta, the egg white (previously separated from the yolk) together with salt, pepper, nutmeg and parmesan with a fork.

Then place it on the base of the puff pastry shell

Finally add the agretti arranging them in transversal threads:

Finally fold, rolling the edges of the dough inwards to form a cord.

Then add a drizzle of extra virgin olive oil on the surface of the agretti, better if you do it with a kitchen brush and the flaked almonds

Finally, brush the edges of the savory agretti cake with the leftover egg yolk, previously beaten with 1 teaspoon of water.

At this point, place it in the fridge for a few minutes, while you turn on the oven at 200°.

Finally, cook in a very hot static oven at 200° for 15 minutes in the middle part, then lower it to 180° and complete cooking for another 5 – 8 minutes.

Here’s yours ready Savory pie with agretti

Variants and Tips

If you want, you can prepare the savory pie with agretti in advance, store it raw, already filled, in the fridge and then cook it at the moment.

Instead of puff pastry you can also use shortcrust pastry even without butter, or matta pastry

To this basic version you can add slices of baked ham or speck, replace the ricotta with something else spreadable cheese (mascarpone, robiola, stracchino) . Wanting to add a handful of scamorza to make it stringy or, if you want to give it a gourmet touch, choose add 150 g of confit cherry tomatoes

storage

You can store it at room temperature until the next day. Or in the fridge for up to about 3 days.

Also discover my entire collection of savory cakes