It may be getting cold here is Firenze but the city is more beautiful than ever. The Christmas light are up all over the city, there are idyllic Christmas markets with mulled wine and delicious treats, and Harry said to me yesterday that he loves Florence. This made me so happy!
Harry and I have also developed an appreciation for the panini after getting one at every little panini store we walk past. My favourite so far was the anchovy, pecorino, tomato and onion with a green sauce. The handsome Italian man behind the counter made it with such care, he then brushed the warm crispy bun with olive oil and sprinkled it with sea salt. So bloody good! It was so delicious in fact that after one little bite Harry didn’t want to share!
So with our second winter for the year just beginning I have been making meals to warm us up on cold evening. This Tuscan kale and ricotta pie did just that a few nights ago. It has a gorgeous olive oil pastry that is flaky and pretty much fool proof.
For the filling I have a used a simple mix of tuscan kale (aka: cavolo nero), prosciutto, ricotta, onion, garlic and parsley but you could whatever you like. It is a great way to use up any leftover.
It’s also wonderful served hot or cold so pack into lunch boxes or for your next picnic.
Looking for other easy picnic options?
Tuscan Kale and Ricotta Pie with Olive oil pastry
For the olive oil pastry
- 330 grams plain flour
- 1/2 teaspoon dried yeast
- 80 ml olive oil
- 100 ml tepid water
- 1/4 teaspoon salt
- 1 egg, for brushing
For the kale and ricotta filling
- 1 tablespoon olive oil
- 1 large onion, finely sliced
- 1 clove garlic, chopped
- 100 grams Prosciutto, roughly chopped
- 1 bunch tuscan kale (cavolo nero)
- 1 tablespoon chopped parsley
- 250 grams fresh ricotta
- 1 egg
- salt and pepper
For the pastry
- Place the flour and yeast in a large bowl and combine. Pour in the olive oil a little at a time and mix with a wooden spoon. Then pour in the water a little at a time, stirring and then use your hands to bring it together.
- Flour your bench and tip out the dough. Sprinkle with salt and knead until a ball forms. About 10 minutes. (you can use a kitchaid with a dough hook if you have one)
- Place in a large bowl, cover with a damp tea towel and set aside in a warm spot for an hour.
- Preheat oven to 180 degrees C (350 degrees F)
- Divide the pastry in two. 1/3 for the top and 2/3 for the base. Roll out pastry to fit a 30 x 20cm tart tin. Add filling and then the pastry top, trim any excess pastry and crimp edges with a fork. Cut a little cross in the centre to let out any steam. Decorate with any excess pastry if you wish.
- Brush with egg and bake for 40 minutes. Allow to cool slightly and serve.
For the filling
- While the pastry is resting, add oil to a frying pan and cook the onions over medium-low heat untl soft and only very lightly golden. Add garlic and prosucito and cook while stirring for a couple of minutes. Add to a large bowl.
- Bring a large saupan of water to the boil. Remove the hard centre stems from the kale. Tear the leaves into large pieces. Blanch the kale in the boiling water until it has wilted slightly. Only a minute or so. Remove and refresh under cold water. Squeeze out the water well and add to the onion mixture.
- Also add, ricotta, egg, parsley and season very well with salt and pepper.
If you make my Tuscan kale and ricotta pie, be sure to take a picture and upload to Instagram with the hashtag #littlebigh. I’d love to see your creation. xx