Whether it's a lunch with friends or family, savory pies are always very welcome to everyone! And they certainly can't miss on the Easter table! This year I thought of proposing the vegetable reinterpretation of a classic Reggiano, the erbazzone: it is a savory pie filled with herbs or simple spinach, and generally enriched with parmesan, lard and pancetta. Let's have fun together discovering my vegetable proposal and much, much lighter but that has nothing to envy to the original one!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
-
Ingrediants
For the "vegan" shortcrust pastry
- Half a teaspoon of instant yeast
- 6 g of salt
- 30 ml of water
- 45 ml of extra virgin olive oil
- 75 g of soy yogurt
- 225 g of wholemeal flour
To brush
- Q.b. of soy milk
- 1 pinch of turmeric
For the stuffing
- 1 teaspoon of turmeric
- 100 g of vegetable ricotta or tofu
- 50 g of vegetable cream
- 50 g of Grated Vegan Cheese
- Q.b. of pepper
- Q.b. of salt
- 3 tablespoons of extra virgin olive oil
- 1 clove of garlic
- Steamed food: 450 g of spinach
Materials Needed
- Bowls
- Scale weighs food
- Casserole for steaming
- Ceramic pan with a diameter of 24 cm
- Chopping board
- Knife
- Brush
- Baking paper
- Rolling pin
- Spoons
- Transparent film
- Sieve
Preparation
- Start the recipe with the preparation of the pasta. In a bowl, combine the organic wholemeal flour and add the salt and the sifted instant yeast. In the center, combine the extra virgin olive oil, cold water and unsweetened soy yogurt. Mix all the ingredients, first with a wooden spoon, then by hand, until you get an elastic and soft ball. Wrap the dough in a sheet of cling film and let it rest for half an hour.
- Meanwhile, prepare the spinach. Wash the spinach leaves, rinse them and steam them until soft. Allow the spinach to cool, remove them from the pot and squeeze them to remove the vegetation water. Cut the spinach with a knife or with the crescent, until finely chopped. Combine the spinach in a saucepan, add the oil, salt and pepper. If you like, add a clove of garlic to flavor. Cook the spinach over a low-moderate flame for 10 minutes. Turn off the flame and leave to cool.
Did you know that
The same recipe can be replicated using mixed herbs. To speed up the time, you can buy frozen vegetables.- Line a low-sided ceramic pan with parchment paper.
- Divide the wholemeal shortcrust pastry into two parts, one of which is slightly larger than the other. Roll out the largest ball with a rolling pin to obtain a disc slightly larger than the size of the pan, with a thickness of a few millimeters. Line the pan with the disc obtained: the dough must come out from the edges of the pan.
- Prepare the second disc following the same procedure, and set aside: the second disc will serve as a cover for the quiche. Cover with cling film to avoid drying the pasta.
- Dedicate yourself to the preparation of the filling. Combine the spinach in a bowl, add the vegan grated cheese and vegetable cream. If necessary, season with salt.
How are vegan grated cheese and vegetable cream prepared?
The vegan grated cheese is prepared by grinding almonds, yeast flakes and salt.
Vegetable cream is obtained by emulsifying one part of soy milk with two parts of seed oil with the immersion mixer.- Fill the wholemeal pasta shell with the spinach filling.
- Make small grooves in the filling, then fill the holes with a part of vegetable ricotta. Alternatively, pureed tofu can be used.
- Mix the remaining ricotta with a teaspoon of turmeric: you will get a yellow cream that will simulate the "yolk" effect. Finish filling the grooves with the yellow colored ricotta.
- Cover with the second disc and seal the edges by pinching the two parts with your hands. To taste, decorate the surface with a colombina of wholemeal pasta.
- Mix the soy milk with a pinch of turmeric. Brush the surface of the veg herbazzone with the soy milk and turmeric solution.
- Bake the savory pie in a preheated oven at 180 ° C for about 40 minutes.
- Remove from the oven, allow to cool and serve.
Alice's comment - PersonalCooker
A little lightness is just what we need! Our herbazzone-like is very tasty and very fragrant! And the beauty is that it can be prepared in time and heated or cooked at the last minute: so everything will be perfect for lunch. Easter!Nutritional values and Health Comment on the recipe
ATTENTION! Due to the impossibility of accurately evaluating the nutritional weights of certain ingredients, the summary table on the side does not show the chemical detail of Alice's recipe.
The Vegan Erbazzone is probably a fairly energetic food, with a caloric prevalence of lipids and carbohydrates over proteins. The fibers should be abundant, cholesterol absent and the fatty acids tend to be unsaturated.
With the exception of overweight subjects (who must further moderate portions) and celiacs, the "Erbazzone Vegan is suitable for any type of diet. In the absence of the caloric detail, it is not possible to accurately estimate the average portion of this recipe ( to be used as an appetizer or first course).
