Pie con Pollo e Cime di Rapa

alice96

Preparation time

45 minuti

Difficulty

Difficile

Cooking time

45 minuti

Servings

4

Extra time

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Se cerchi un piatto ricco e avvolgente, questa pie con pollo e cime di rapa è la scelta perfetta. Il guscio di pasta integrale croccante racchiude un ripieno cremoso di sovracosce di pollo bollite e rosolate, cime di rapa dal gusto leggermente amarognolo e formaggio a pasta dura, che dona una nota saporita e filante. Perfetta per un pranzo sostanzioso o una cena invernale, questa torta salata conquisterà al primo morso.

Ingredients

• Chicken thighs
  500 g
• Turnip tops
  300 g
• Whole wheat flour
  250 g
• Semi-skimmed milk
  150 ml
• Hard cheese
  100 g
• Butter
  100 g
• Water
  3 tablespoons
• Extra virgin olive oil
  2 tablespoons
• Eggs
  1 u (60 g)
• Type 00 flour
  1 tablespoon
• Fine salt
  1 teaspoon
• Golden onion
  1 u (150 g)
• Bay leaf
  to taste
• Nutmeg
  to taste
• Black pepper
  to taste
• Rosemary
  to taste
• Juniper (berries)
  to taste

Procedure

0. In a bowl, combine the wholemeal flour with the cold butter and work quickly with your hands until the mixture resembles sand.

1. Add the salt, egg, and cold water, kneading until the dough forms a smooth dough. Wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.

2. Place the whole chicken legs in a pot with water, salt, and herbs (bay leaf, peppercorns, garlic, rosemary, or thyme). Bring to a boil and cook for 15-20 minutes, until the meat is tender.

3. Drain the chicken and let it cool slightly. Remove the skin (if present), cut the meat into small pieces, and sauté in a pan with a drizzle of oil for 5 minutes, until golden brown.

4. In the same pan, add another tablespoon of oil and the chopped onion. After a couple of minutes, add the chopped turnip greens and cook for 5 minutes, until softened.

5. Add a spoonful of flour and mix well, then slowly pour in the milk (or cream), stirring to avoid lumps. Cook until the mixture becomes thick and smooth.

6. Add the browned chicken and grated cheese, stirring to combine the flavors.

7. Roll out half the dough and line a 22 cm cake pan, prick the bottom with a fork. Pour in the filling and smooth it out with a spoon. Cover with the second pastry disc, sealing the edges well. Make a few slits in the surface to allow steam to escape.

8. Bake in a static oven at 180°C for 35-40 minutes, until the crust is golden and crispy.

9. This chicken and turnip greens pie is a perfect balance of rusticity and creaminess, ideal enjoyed warm with a fresh salad or grilled vegetables!

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Creation date Feb 09, 2025

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