Savory pie with Luce® flour, potatoes, speck, and scamorza cheese

Normally, I only make desserts in the kitchen, but this time I wanted something different, so this savory pie with Farina Luce®, speck, potatoes, and scamorza was born... this time, not exactly light, but certainly full of flavor and sure to please your palate.

• 00 g of Luce 9 ancient grain flour 0
• 100 g Dry white wine
• 80 g extra virgin olive oil
• 1 pinch of salt

• 100 g Speck cut into slices
• 75 g thinly sliced ​​smoked scamorza
• 275 g potatoes
• 3 tablespoons extra virgin olive oil
• 1 sage leaf
• 1 sprig of rosemary

• Pot
• Rolling pin
• Bimby or other food processor
• 22 cm diameter tart pan

Preparing pasta with wine

Pour the oil, wine, and salt into the Thermomix and mix for 10 seconds at speed 4. Add the 9-grain flour and mix for 1 minute at spike speed.

Remove the dough from the Thermomix, form a ball, wrap in cling film and leave to rest in the refrigerator at + 4°C for at least 15 minutes.

While the pasta al vino rests in the refrigerator, slice the potatoes with a mandolin.

Heat the oil in a pan, add the potatoes, sage, and rosemary, and season with salt and pepper. Cook the potatoes until almost done, about 8-10 minutes, then let them cool.

Preheat the oven to 200°C, in the meantime roll out the wine dough to a thickness of 4mm.

Spray the pan with the release agent, line it with the wine paste, prick the bottom and bake blind for about 10 minutes.

Remove the base from the oven, fill with an even layer of potatoes, then add a layer of speck and top with a layer of thinly sliced ​​scamorza.

Lower the oven temperature to 190°C and cook for 15 minutes. If the scamorza is too dry, cover it with foil.

Allow to cool slightly and serve.

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