Pumpkin, Speck, and Pea Savory Pie

The pumpkin, speck, and pea savory pie is a rich and flavorful dish that combines the sweetness of pumpkin with the smokiness of speck, with the addition of peas for a fresh spring note.

Ingredients

• 1 roll of shortcrust or puff pastry (about 230 g)
• 400 g of cleaned pumpkin
• 150 g of speck slices
• 200 g of fresh or frozen peas
• 200 ml of cooking cream
• 3 eggs
• 100 g of grated cheese (such as Parmesan or parmigiano)
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil to taste
• Butter to taste (for greasing the pan)

Preparation

1. Preheat the oven to 180 °C.
2. Grease a savory pie dish with a little butter and spread the pastry roll (shortcrust or puff), pressing down the edges well and pricking the base with a fork.
3. Cut the pumpkin into cubes and stew it in a pan with a drizzle of oil until it becomes soft but still compact. Season with a little salt and sprinkle with nutmeg.
4. If using frozen peas, blanch them in boiling water for a few minutes, then drain. If they are fresh, cook them until tender.
5. In a bowl, beat the eggs with the cream, add the grated cheese and mix well until you obtain a smooth mixture. Season with salt and pepper to taste.
6. Distribute the pumpkin cubes on the pastry base, then add the speck cut into small pieces and the peas.
7. Pour the egg, cream, and cheese mixture over the pumpkin, speck, and peas.
8. Bake the savory pie for about 40 minutes or until the surface is golden and the pastry is well cooked.
9. Let it cool for a few minutes before serving.

It is possible to vary this recipe by replacing speck with cooked ham or bacon, according to taste.

Curiosity

Speck is a typical ingredient of the cuisine of northern Italy, particularly Trentino-Alto Adige. Its smoky and slightly spicy flavor is very well suited to dishes like savory pies, where it creates a delicious contrast with the sweetness of the pumpkin.