Pour the flour into a bowl and add breadcrumbs, sugar and salt. Mix well and add oil and water. Mix everything and knead, adding water until you have a firm dough. Divide it into 2 equal parts, one will be the base of your cake and the other the cover. Spread out the first dough, on a layer of baking paper, helping yourself with a rolling pin. Once laid, cut the excess baking paper. In another bowl pour the ricotta and mix it with the eggs. Mix the courgettes that you have previously cut into circular slices and sautéed with oil and cumin powder. Once the cream is obtained, mix it with the ricotta and stuff the pastry. Add the salami into small pieces and cover with the other half of the dough. Pierce it with a fork and cook for 20 minutes in a preheated convection oven at 190 degrees.
Savoury pie of courgettes and salami
About the Author: Valentina Scannapieco
Valentina Scannapieco, classe ’90, project manager, consulente di marketing, coautrice di testi accademici, appassionata di scrittura, stelle, illustrazioni, lucciole, buon cibo e viaggi. Mamma di “Occhi Ovunque” dal 2014, blog custode delle mie disavventure narrate e disegnate, premiato come miglior design nel mondo del food blog italiano. Da allora collabora con brand internazionali, riviste ed editori nazionali, divertendosi con loro a disegnare sogni e sentimenti.