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
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
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!