Savory pie with peas and Robiola Occelli

A fairly quick dish, simple to prepare, which can be both a tasty appetizer and a delicious single dish for a picnic.

The green color given by the peas makes you happy and the Occelli robiola gives this savory pie (to be eaten strictly with your hands!) a unique flavor.

To prepare the savory pie with peas and Occelli robiola, you will first have to blanch the peas in boiling water. After that you will have to cook them for 4-5 minutes, before draining them with a colander and blending them with an immersion blender, until you obtain a compact and homogeneous cream.

Set this cream aside and in the meantime melt the Occelli butter in a saucepan. In the meantime beat the eggs, together with a pinch of salt, without whipping them too much.

Once the butter has completely melted, add it to the mixture, together with the pea cream that you set aside earlier.

Combine everything together with the 00 flour (we recommend using a sieve). Incorporate all the yeast and continue mixing, gradually adding the whole milk.

Once the milk is finished, continue mixing everything until you obtain a smooth mixture.

It's time to prepare the filling!

Combine the Occelli robiola and the egg in a bowl, along with a pinch of salt and black pepper: in this case too, you will have to mix until you obtain a smooth mixture.

We recommend that you let this filling rest for a few minutes and then put it in a pastry bag.

In the meantime, butter a baking pan, pour half of the pea mixture into it and add, using a pastry bag, about half of the robiola cream.

At this point you can fill the rest of the dough with the pea mixture and, again, with the remaining robiola cream.

Gently mix the surface of your cake and in the meantime prepare the oven at 180°C and bake your cake for about 50-55 minutes. Be careful not to burn it!

Remove your savory pie from the oven and let it cool a little before removing it from its dough.