In the Alpes-Maritimes, Saorge celebrates its pie and its culinary heritage
Among the local figures, Lilou, passionate cook, will share her family recipe based on zucchini, onion and cheeses: a subtle mixture between tradition and creativity. The dough, homemade, is spread out very finely before being garnished, covered, hemmed, heckled, then in the oven at 215 ° C.
During the festival of the pie, the old communal oven resumes service. The Saorgians come to bring their pieces on their heads, placed on a tayaoua round wooden board. A typical scene from this recently labeled village “most beautiful village in France” in 2024.
Recipe for the Saorgian pie according to Lilou
Preparation of the dough
- 400g of flour (type 55)
- 2 tablespoons of olive oil
- A pinch of salt
Mix the flour with the salt and lukewarm water. Knead and let stand at least two hours.
Preparation of the stuffing (squash)
- 2 or 3 zucchini (long or round green or round)
- 1 onion
- Cheese (parmesan or grated sbrinz and gorgonzola, rest of cheese)
- Salt and pepper
Cut the zucchini and onion into small dice or chop them. Mix with olive oil, cheese, salt and pepper.
Shaping and cooking
Spread the dough as thin as possible. Oil or put fine semolina on a baking sheet, spread a first layer of dough and then the stuffing. Then spread another layer of dough, always as thin. Make a sort of hem between the two layers then make cuts to the scissors on the top. Put a little sunflower oil on top and bake in a hot oven at 215 °. Cook between 15 and 20 minutes.
