Wild Herb Pie
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Seasonal wild herbs
Bread dough (1kg of wheat flour, 3 eggs, water)
80 ml Moretti Extra Virgin Olive Oil
Ready in 55 min
Prep Time 25 min
Cooking Time 30 min at 180º
I’m going to boil the wild herbs. When they’re cooked take the flour, make a hole for the eggs. Put in the eggs and some salt and some Moretti E.V.O.O.
Make the dough by slowly adding water and kneading.
Roll out with a mattarello (that is italian for rolling pin).
Unroll the pasta. When the herbs are ready, drain them and lay them onto the flattened dough. Add some Moretti E.V.O.O. and the chopped mortadella. Wrap the dough around the herbs, place onto a tray and bake for 30 mins at 180º.
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