Spianata romana with ricotta and chicory

If you want to bring all the flavors and atmosphere of Rome to the table what you need is Salami Spianata Romana, some good ricotta and chicory. Wrap everything around a thin dough and prepare for your taste buds to go crazy. In this recipe, as in all of course, the selection of raw materials makes the difference.

This Roman-style pie is delicious when lukewarm but is also a pleasure to eat cold. Cut it into slices and take it to the picnic, serve it with other dishes during your aperitif with friends or at Sunday brunch. It is also an excellent idea for a family dinner.

The Recipe:
 

• Prepare the dough with flour, oil, salt and water. Knead it well for a few minutes until the dough is smooth and then allow it to rest for at least an hour. If you don’t want to make homemade dough and wait for it to rise you can use ready-made shortcrust pastry.
• For the filling mix the ricotta with the cream, salt and pepper.
• Season the chicory separately with oil and lemon juice.
• When the dough has rested for an hour place it on a work surface and roll it to a thin sheet.
• Put part of the sheet on a pan and cover it with the ricotta, putting the chicory on top.
• Then close with the other dough, pricking it with a fork.
• Bake at 180°C for about 25 minutes.