Pie with Prosciutto and Gorgonzola

Name: Pie with Prosciutto and Gorgonzola - Profira N.
Ingredients: For the dough (1 pie; 4 servings) 250 g white wheat flour (without raising agents) 60 ml extra virgin oil 1/2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon thyme 60 ml warm water (max 40°C) 2 eggs For the filling: 4 slic

Meat - Pie with Prosciutto and Gorgonzola by Profira N. - Recipia

In a generous bowl, start by mixing the wheat flour, salt, oregano, and thyme with a whisk. This mixture of dry ingredients will give the dough a wonderful flavor, adding to the final dish's savoriness. Once the ingredients are well combined, make a well in the center of the mixture. Here, add a fresh egg, then using a fork, lightly beat the egg so it combines with the dry ingredients. After the egg is homogenized, add the olive oil and water. Begin to gradually incorporate the ingredients, forming a smooth dough. Transfer the dough to a clean surface and start kneading. Press gently, using your palms, to incorporate all the flour, continuing this process for about a minute. It is very important not to add extra flour, as this could make the dough too dry. Once you have obtained an elastic dough, shape it into a ball and brush it with a little olive oil. Place it in a bowl, cover it with a towel or plastic wrap, and let it rise for an hour in a warm place. Meanwhile, preheat the oven to 200°C (gas 6). In a pan, add the butter and a little salt, then add the finely chopped onion. Cook the onion over low heat, stirring occasionally, until it becomes golden and very soft, a process that can take about 20 minutes. It is essential to cook the onion slowly to allow it to release its natural sugars and achieve a sweet flavor. Once the onion is ready, cut the prosciutto into small pieces and prepare the gorgonzola cheese. Take the risen dough and place it on a sheet of aluminum foil, shiny side up. Roll it out with a rolling pin, forming a circle with a diameter of about 32-35 cm, leaving a free edge of 5-6 cm. Evenly distribute the sautéed onion in the center of the dough, then add the chopped bell pepper, pieces of prosciutto, and gorgonzola, seasoning with a little freshly ground pepper. Make sure the filling is well distributed, even on the edges, to avoid drying them out. Bring the free edges of the dough towards the center, slightly overlapping them, and brush them with beaten egg using a brush. This step will give the dish a beautifully golden crust. Bake in the oven for 30 minutes or until you achieve a perfectly golden and crispy crust. This recipe is one that can easily be doubled, and each portion is worth savoring!

Ingredients

For the dough (1 pie
4 servings) 250 g white wheat flour (without raising agents) 60 ml extra virgin oil 1/2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon thyme 60 ml warm water (max 40°C) 2 eggs For the filling: 4 slic

Pie with Prosciutto and Gorgonzola

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