Daniela: Ciao guys! I’m Daniela from the Olive Oil Hunters and today I have the pleasure of a guest post for Tasting Britain, which I’m very excited about! Firstly because I’m a great fan and avid reader of the site, secondly because I used to live in London during my College days so it feels like being back home in a way…
My culinary gift to you is a pie which I used to make when I was in the UK, especially for my uni friends. Even though this is a typical Italian recipe I was able to find all the ingredients at Tesco, and so there’s no excuse for not giving it a try!
Hope you like it!
Neapolitan Crusty Pie with Basil Flavoured Olive Oil
2015-02-19 21:33:13
Prep Time
2 hr 30 min
Cook Time
45 min
Total Time
3 hr 15 min
For the filling
- 10 cherry tomatoes
- 12 small mozzarella
- 10 Olives
- 200g ricotta cheese
- Fresh Basil leaves
- Basil infused/flavoured olive oil
For the pastry
- 280g plain flour
- 140g cold butter (or 100ml extra virgin olive oil as an alternative)
Instructions
- For the pastry, put the flour and butter into (or extravirgin Olive Oil) a bowl, then mix both ingredients with your fingertips until completely mixed and crumbly. Add some cold water (about 10 tablespoons) and mix the dough once again. Roll into a ball and let it rest for about 2 hours.
- Roll out the pastry on a lightly floured surface and form a round of about 20mm thick. Place the round shaped pastry in a baking case and heat in a pre-heated oven to 180C/fan for about 10 minutes.
- While the pie is baking wash the basil leaves and the cherry tomatoes. Cut the tomatoes in half and remove the internal seeds with a teaspoon. Also cut the small mozzarella balls in half and place them, along with the tomatoes, on a tray covered in paper towel - then let them dry.
- Take out the pastry, which is now half-cooked, and start filling it with the cherry tomatoes, mozzarella, olives and fresh basil. Add a drizzle of the basil flavoured olive oil and keep baking the pie at 180C/fan, this time for 20/25 minutes until set and golden brown.
- Leave to cool in the tray, trim the edges of the pastry, then remove from the tin. Scatter the remaining basil over the top and serve in slices.
Tasting Britain http://tastingbritain.com/