Pie with forest mushrooms, Provola and seeds

chef

Gianluca Galliera

Pour a portion of ricotta‑based filling into a bowl and add the mixed forest mushrooms thoroughly drained of oil. Mix the ingredients. Line a mould with the puff pastry. Fill by arranging the slices of speck and the Provola onto the base of the pie. Then spread the mushroom‑based filling evenly. Turn the edges inwards, brush with egg and close with a disc of puff pastry. Brush with egg yolk and  sprinkle with mixed seeds. Bake in the oven at 170‑180° C for 30‑35 minutes.