Savory pie with ribs, bacon and fontina cheese

Ingredients for 4-6 people:

For the dough: 200 g 00 flour + extra for the pastry board; 100 g rye flour; about 80 ml extra virgin olive oil; 1 teaspoon salt
For the filling: 300 g Fontina DOP; 50 g sliced Speck dell’Alto Adige DOP; 400 g ribs, preferably colored; 30 g pine nuts; 1 clove of garlic; extra virgin olive oil; 2 egg yolks; 300 g fresh ricotta; half a glass of fresh whole milk; salt and pepper

Directions:

Mix the two flours with the salt, make a hollow in the center and pour in the oil. Start kneading with your fingertips, gradually adding about 100 ml of cold water until you get a homogeneous, smooth and elastic dough That it does not stick to your hands. Form a loaf, cover it with the bowl upside down, and let it rest while you prepare the filling.

Clean the ribs and cut them into 1 cm strips, plunge them for 5 minutes in plenty of boiling salted water, drain and squeeze well.

Heat 2 tablespoons of oil with the crushed garlic clove in a nonstick pan; add the pine nuts and, after a minute, the ribs Sauteing over high heat for a couple of minutes. Remove them from the heat and discard the garlic.

Remove the rind from the fontina cheese and grate it with a wide-hole grater. Cut the speck into strips. Shell the eggs in a bowl, add the ricotta and season with salt and pepper. Mixing well with a fork, add the milk to soften the mixture. Incorporate the fontina cheese, ribs and speck.

Roll out the dough on a floured work surface into a circle about 35 cm in diameter and transfer to a baking sheet lined with baking paper. Arrange the filling in the center, leaving a free 5-6 cm border; fold the pastry over the filling and bake for about 35 minutes until the pastry begins to brown.

Serve lukewarm.

Wine pairing:

(Edited by Stefania Vinciguerra)

Lago di Caldaro/Kalterersee Classico Superiore Leuchtenberg 2023 Cantina Kaltern

Typical ruby red. Delightfully floral aromas with a distinct vein of red currants and general berries. Full but agile and dynamic structure. Juicy, elegant finish with excellent drinkability.

Production area: the Doc area around Lake Caldaro. Calcareous, loamy soil of medium texture; warm microclimate.

Grape varieties: 100% Schiava, from vines 20-50 years old. Pergola training system, yield per hectare 80 hl.

Production processes: fermentation on the skins with one-week maceration at a controlled temperature of 24 °C; mololactic fermentation and aging for 4 months on fine lees in steel tanks and cement barrels.

Alcohol content: 13,0 %

Vintage trend: The 2023 grape growing year was characterized by changing weather and required great care in vineyard work. A winter with little snow and a warm March accelerated the onset of vegetation. An ordinary April and a rainy May led to a flowering close to the long-term average. June was unstable, with heat waves and drought. July brought much rain and some very hot days. Despite August’s large temperature swings, the splendid autumn brought a harvest with overall very good grape qualities.

Serving temperature: 13-15°C

Recommended pairings: pleasant at all hours, it goes well with appetizers and typical Tyrolean specialties, bacon and cold cuts, as well as with white meats and fresh cheeses.

Average retail price: € 12