Savory pie with cauliflower and bacon

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torta salata con cavolfiore

Savory Pie with caulinflower and bacon

Here we are again. This is a super fast recipe with a simple and full-bodied taste. Excellent if you have at dinner the usual scrounger or if you are alone or for a n apetizer at home.

Of course, as in all recipes, you will have to buy the ingredients, unless you have them already in your kitchen pantry for a random and coincidental coincidence.

INGREDIENTI  torta salata con cavolfiore

  • 1 medium-sized cauliflower
  • 200 gr. of smoked bacon
  • 200 gr. of parmigiano reggiano
  • 250 gr. of scamorza
  • 1 mozzarella of 100 gr.
  • 1 roll of puff pastry
  • rosemary
  • Pimenton de la vera (or in the absence of it, the paprika is fine too)
  • 1 knob of butter
  • Salt to taste
  • black pepper q.b.


  • irst boil a pot with salt water to cook the cauliflower previously washed and cut
  • in a small wok pan (or simply a non-stick pan) heat the pancetta with a pinch of black pepper and rosemary.

MEMO: For any recipe, including carbonara (where the pillow is strictly used!) DO NOT add oil, but put the bacon directly on the still cold pan, and allow to heat. In this way it will release its fat and will taste better!

  • when the cauliflower is cooked, drain and let it cool for about twenty minutes.
  • remove the bacon from the pan as soon as it is well browned (not burned!). In the meantime, waiting for the cauliflower to cool, I suggest you to taste a good glass of wine. Unless you have liver problems or be teetotal, the wine that I recommend to combine is a Oltrepò Pavese Chardonnay DOC
  • at this point, if you have finished sipping the wine, you can take a bowl (like a salad bowl) and put the cauliflower.
  • add the salt q.b and add the pancetta
  • add a small knob of butter and a sprinkling of rosemary
  • mix well (do not worry if the cauliflower is broken).
  • add at this point the scamorza cut into slices or cubes
  • add the Parmigiano Reggiano (leaving aside a little to cover at the end) and stir

torta salata con cavolfiore

  • at this point take the puff pastry and place it on the pan.
  • pour the mixture helping you with a scoop or a spoon, you do.
  • at this point sprinkle with the remaining part of the Parmesan
  • cover with slices of mozzarella
  • add a dusting of Pimenton de la Vera [/ su_tooltip], alternatively you can use paprika.

torta salata con cavolfiore

  • heat the oven to 180 °torta salata con cavolfiore
  • Bake the pan and cook for about 30 minutes.
  • let it cool a little before cutting it.

torta salata con cavolfiore

  • Eat and be happy.

The wine that I recommend as a pairing is a GIOIA DEL COLLE DOC. Obviously you should not have liver problems or to be an abstainer.

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Enjoy your meal!


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