The sweet savory pie represents a perfect balance between sweetness and savoriness, a dish that surprises with its versatility and the richness of its ingredients. This preparation, typical of Basilicata, stands out for its soft texture and crumbly dough, made particularly special by the combination of ricotta, caciotta, mozzarella, and prosciutto, which provide a enveloping flavor and a salty note that harmonizes beautifully with the sweetness of the base. The art of preparing this pie requires a cooking technique that enhances the contrast between the crispness of the crust and the creaminess of the filling, creating a dish that can be served both hot and at room temperature. Traditionally, the sweet savory pie is made for special occasions, such as family lunches or celebrations, where it becomes a delightful appetizer or a rich and substantial second course. In some local variations, seasonal vegetables or different types of cheese may be added, making each preparation unique and personal. This recipe is ideal for winter, when flavors intensify and there is a desire for dishes that fill the table and the heart. Served with a simple green salad or accompanied by a good Lucanian red wine, the sweet savory pie manages to win over even the most discerning palates, becoming a must for those who wish to explore the culinary traditions of this fascinating region.
* approximate values per serving
On a work surface, arrange the flour in a mound mixed with 100 g of sugar, and in the center place an egg yolk, a pinch of salt, and diced butter. Knead until you obtain a soft and well-combined dough. Form a ball and let it rest covered, in a cool place, for an hour. In a bowl, place the ricotta passed through a sieve, add caciotta, mozzarella, and diced ham. Mix, then add 20 g of sugar, a whole egg, and an egg yolk along with the pecorino, combining everything. Divide the dough into two parts, one larger and one smaller. Roll out two thin disks, using the larger one to line a greased pie dish, allowing it to extend over the edges. Fill it with the mixture, leveling it out. Cover with the other disk, folding the edges of the bottom one over it. Brush with a beaten egg and bake in a moderate oven (180°C) for an hour.
A delicious variant of the sweet savory pie is achieved by enriching it with raw ham and cheeses such as mozzarella and caciotta. This preparation is perfect for a tasty appetizer or for a picnic, thanks to its balanced flavor between sweet and savory. To make it, follow the basic recipe, but be sure to add a generous amount of diced ham and cheese, which will give a unique creaminess to the filling. The sweetness of the base pairs perfectly with the saltiness of the ingredients, creating a versatile dish that can be served hot or at room temperature. Don't forget to decorate the surface with some grated pecorino for an extra touch of flavor!
The sweet savory pie has a well-established tradition in Basilicata, where it is prepared in many variations. The typical Lucanian recipe calls for the use of fresh and genuine ingredients, often local. Here, ricotta and pecorino are the stars, and their intense flavor is enhanced by the addition of raw ham. The pie can be baked until golden, creating a crispy crust that encloses a soft and flavorful filling. This preparation is also ideal for parties and celebrations, bringing a touch of regional authenticity to the table. Experiment with aromatic herbs like rosemary or oregano for an even more enveloping aroma!
For those who want a lighter version of the sweet savory pie, it can be made without butter, substituting it with extra virgin olive oil. This variant reduces the caloric content and makes the preparation more digestible. By using fresh ingredients like low-fat ricotta and reduced-fat cheeses, you can achieve a tasty and healthy dish. Additionally, you can opt for a whole wheat flour base, which will provide a greater fiber intake. This light sweet savory pie is perfect for those following a balanced diet, without sacrificing the taste and goodness of a traditional dish.
Ricotta, the main ingredient of the sweet savory pie, is a food rich in protein and low in fat, particularly suitable for those who wish to maintain a balanced diet. In addition to providing a good supply of calcium, essential for bone health, ricotta is also a source of B vitamins. A serving of sweet savory pie, prepared according to the traditional recipe, provides about 250-300 calories, depending on the ingredients used. By choosing lighter variants, such as using low-fat ricotta and omitting butter, it is possible to further reduce the calories while maintaining the goodness of the dish.
Yes, the sweet savory pie can be frozen without any problems. It is advisable to do so after cooking, once it has completely cooled. To freeze it properly, wrap the pie in plastic wrap and place it in an airtight container. This way, you can preserve its flavor and texture. When you want to enjoy it, simply thaw it in the refrigerator for a few hours and then reheat it in the oven for a few minutes, until it is warm and fragrant again. This method is ideal for always having a tasty dish ready to serve on any occasion!
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