This yummy, savory pie comes from a really small a part of northern Italy however deserves to be well-known all through the world! The dough, made with squash juice, is kind of distinctive and pairs superbly with the filling.
Farinata di Zucca | Italian Savory Pumpkin Pie | Squash Pie Recipe
Watch the Pasta Grammar video the place we make this recipe right here:
For this recipe, you will want:
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1/2 giant butternut squash, peeled (you may need about 600g, or 21 oz., of uncooked squash after peeling)
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1 cup (120g) all-purpose flour, plus further for dusting
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1/4 cup (30g) corn flour
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Salt
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Further virgin olive oil
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1.75 oz. (50g) grated Parmigiano-Reggiano cheese
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1 tbsp polenta or cornmeal
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Recent black pepper
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Dried oregano
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A nut milk bag, cheese fabric or different software for juicing the squash
Grate the squash with a nice cheese grater and squeeze with a nut milk bag to be able to extract as a lot juice as doable. You probably have a juicing machine, you need to use that supplied you’ll be able to save the pulp. Set the squash pulp apart for later.
On a clear floor, roughly combine collectively the all-purpose and corn flours, together with a beneficiant pinch of salt. Kind the pile right into a small volcano and drizzle 1 tbsp of olive oil into the middle.
Pour a bit little bit of the squash juice into the volcano and start whisking it with a fork whereas regularly mixing within the surrounding flour. Proceed to combine in squash juice till you get a easy dough that’s comfortable and never sticky. Mud with all-purpose flour as wanted should you unintentionally add an excessive amount of juice. Knead the dough by hand till it is rather even, then wrap in plastic and let it relaxation for at the very least 1 hour.
In the meantime, place the squash pulp right into a mixing bowl and mix with the grated cheese, polenta, a drizzle of olive oil, and salt/pepper to style. Combine nicely.
Preheat an oven to 395 levels F (200C).
Brush a 9-inch pie dish evenly with olive oil. On a floured floor, roll out the dough in an enormous circle till it’s giant sufficient to drape over the pie dish and overhang the perimeters fully. Achieve this, and gently press the dough in order that it fills the corners of the dish.
Press the squash stuffing flat into the pie crust, then drizzle it with olive oil and sprinkle it with dried oregano. Fold the overhanging dough inward, forming a sequence of overlapped flaps on the highest floor of the pie. Bake for 25-Half-hour, or till the crust begins to brown barely.
Serve heat or chilly. Buon appetito!
