Savoury pie with caciocavallo cheese, sun-dried tomatoes, capers, and pesto

Difficulty: easy

Method

01 /

A very easy pie with this tasty cheese to which I add sun-dried tomatoes, capers, and basil pesto, along with the basic ingredients mentioned in the recipe.

Sift the flour with the baking powder and add the eggs

Add the extra virgin olive oil and milk

Blend in the grated caciocavallo cheese

Season with salt and pepper.

Start mixing well

Then add the sun-dried tomatoes

Cut into small pieces

Add the desalted capers

And the basil pesto

Continue mixing and when the mixture is well blended, I pour it into an oven mould that I have first buttered and floured.

Bake in a preheated oven at 170°C for about 30 minutes

Until it is golden brown and detaches from the sides

Leave to cool.

And here it is ready to be sliced, great for any occasion!

Notes

You can replace the caciocavallo with another cheese to your taste, for example pecorino chees.

The ingredients can be dosed to taste, ensuring a balance in flavour.

Remember to desalinate the capers and dry them before adding them to the mixture.

You can also use caper salt.

The amount of salt can vary depending on the cheese you use, however the other ingredients also have their own flavour.
I really like to eat it in the afternoon, as a healthy and tasty snack.

This is also perfect on other occasions, for an aperitif for example, on its own or with cold cuts.

Ingredients

250 g 00 flour
250 g of eggs
180 g caciocavallo cheese
200 g sun-dried tomatoes
150 g of milk 
130 g of extra virgin olive oil.
50 g salted capers
30 g of basil pesto
16 g chemical yeast
Salt and pepper to taste.

Savoury pie with caciocavallo cheese, sun-dried tomatoes, capers, and pesto

Method

Ingredients

You may also like