Pie – Cime di Rapa&Buffalo mozzarella

2 people | 60 min. (30 min. if you buy the dough)

What you need

For the dough:

  • 120 gr. wholemeal flour
  • 120 gr. flour
  • 1 tbsp flax seeds
  • 50 ml extra virgin olive oil
  • 70 ml cold water
  • salt

Shortcut: buy shortcrust roll from the shop

For the filling:

  • 450 gr. cime di rapa
  • 125 gr. buffalo mozzarella
  • 1 garlic glove
  • 1 chilly pepper
  • extra virgin olive oil
  • salt


The Pie:

In a large bowl, combine the two flour, flax seeds and salt. Form a hole in the centre and pour the extra virgin olive oil.

Gradually add the water, lifting and turning the flour mixture using a spatula to prevent a portion from becoming wetter than another.

Add water if needed, a spoonful at a time, just until the mixture holds when pressed between your fingers.

Cover in plastic wrap and refrigerate the dough for 30 minutes.

Prepare a pie with a top and a bottom crust, cut two heart shapes (or discs) of 3 mm thick pastry dough. Ease one heart down into a  tray -covered with parchment paper- turning the borders up.

Preheat the oven at 180C.

Cime di Rapa:

Put a large pan of salted water on to boil. Wash well the cime di rapa leafs, slice the lower part of the stalks into 2-3 cm pieces, keep the leafy tops whole. Drop these all into the water.

Meanwhile gently heat 2 tablespoons of olive oil and sliced chilly in a frying pan and slowly cook the garlic until fragrant but not burning.

When the stalks are tender, more or less in 10min, drain well the cime di rapa in a colander and transfer into the pan. Cook until well mixed.

Fill the dough with a layer of cime di rapa and a layer of buffalo mozzarella and cover with the second heart of dough.

Bake for 20 minutes or until the top is shiny and brown.

Serve hot with salad and a glass of red wine. Enjoy!

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