Here is my genuine flavor, that for rustic and homemade dinners. Today my food is very very far from gourmet dishes, made with scientific plans , those that get you into trouble about where to start eating!
Don’t worry then, take the first knife you have at home and make a generous slice of this yummy savory pie… and bring it to your mouth with your hands! This is my food!
SERVES 4-5 PEOPLE
READY IN 30 ‘
10,5 oz pumpkin
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Rosemary to taste
2-3 tablespoons water
2 oz Taleggio cheese
½ glass milk
1 hulled wheat pizza dough (I used Stuffer)
STEP 1: CUT THE PUMPKIN
Peel the pumpkin and cut it into cubes.
STEP 2: COOK THE PUMPKIN
Place the oil in a non-stick pan, add the pumpkin, a pinch of salt, pepper and the chopped rosemary. Cook for about 15 minutes adding the water.
STEP 3: BROWN THE SAUSAGES
While the pumpkin is cooking, slice the sausages into small pieces, removing the casing.
Saute’ the sausages in a non-stick pan for a couple of minutes, then simmer with wine until reduced.
STEP 4: MAKE THE FILLING
Cut the mozzarella and taleggio cheese into pieces.
In a bowl beat the egg together with the milk, the add the cheese.
And add the pumpkin too.
STEP 5: FILL THE PIE
Unroll the pizza dough and place it in a baking pan (this way you can make a circular edge that will contain the stuffing).
Pour the filling mix on the dough.
Finally add the sausages.
STEP 6: COOK
Bake the pie in a preheated oven at 210 ° C for 20 minutes.
#getBready & enjoy your meal