black gallon
  • Preparation: one hour and a quarter
  • Doses: 4

It’s a digression that I tried on the subject of savory pies, the result was much appreciated, so I thought I’d share it.


  • 250 gr cow’s milk ricotta
  • 1 onion
  • 100 gr sliced speck
  • 2 egg
  • 100 gr grated Parmigiano Reggiano
  • 100 gr seasoned caciocavallo cut into slices
  • salt
  • pepper
  • bunch of chopped parsley
  • 1 rectangular frozen puff pastry roll
  • tablespoons of milk


  1. Clean and thinly slice the onion, sauté it in a pan over very low heat.
  2. In a bowl, arrange the chopped ricotta, speck and caciocavallo.
  3. Add the eggs, Parmesan (minus a tablespoon), parsley and warm onion. Mix thoroughly until everything is homogeneous.
  4. Roll out the puff pastry on a baking sheet, and pour the mixture into the center, arranged lengthwise. Close with the other edges of the dough to form a loaf.
  5. Brush it with two tablespoons of milk and sprinkle with the spoonful of leftover Parmesan.
  6. Bake at 180 degrees for 50 minutes and serve hot.

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