Nonna Rosa Carmelo’s Savory Scallion Pie

Name: Nonna Rosa Carmelo’s Savory Scallion Pie (Scalcione)
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: Italian
Ingredients: 6 bunches scallions (35 to 40 stalks); ½ cup (128 g) canned crushed tomatoes or 1 cup (150 g) cherry tomatoes, halved; ½ cup (128 g) canned crushed tomatoes or 1 cup (150 g) cherry tomatoes, halved; 1 cup (192 g) pitted Gaeta or Kalamata olives; 1 cup (192 g) pitted Gaeta or Kalamata olives; 5 anchovy fillets, broken up into small pieces (optional); ⅓ cup (80 ml) extra-virgin olive oil, plus more for greasing and brushing; 1 cup (240 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 cup (240 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 cup (240 ml) dry white wine, such as Pinot Grigio or Sauvignon Blanc; 1 teaspoon salt; 3⅓ cups (400 g) all-purpose or 00 flour, plus more for dusting; 3⅓ cups (400 g) all-purpose or 00 flour, plus more for dusting

Scalcione

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy
Ready in
1 hr 25

Appears in

Cooking with Nonna

By Rossella Rago

Published 2018

About

Every Good Friday, families from Puglia enjoy a pie crust made with white wine, oil, and flour, and stuffed with an onion filling that varies from village to village. My Zia Rosa’s is by far the best in the family. We all love it so much that she makes it throughout the year.

Ingredients

Filling

6 bunches scallions (35 to 40 stalks)
¼ cup (60

Europe
Italy
Pie
Vegan
Good Friday

Method

To make the filling: Trim the green ends of the scallions. With a paring knife, split the bulbs of the scallions in half. Cut the scallions into 1½-inch (4 cm) pieces. Wash them well under cold water.
Heat the oil in a small stockpot over medium-high heat. Add the scallions, tomatoes, olives, and wine. Give the pot a good stir with a wooden spoon. Cover