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Vegetable savoury pie

Schwierigkeit:
45 minutes
4 persons
Zutaten
  • Shortcrust pastry
  • Grilled vegetables mix
  • 3 eggs
  • 250gr ricotta cheese
  • 100ml fresh cooking cream
  • 100gr grated Parmigiano Reggiano
  • Salt & pepper

Vorbereitung des Rezepts

1

In a bowl, whisk the eggs, the ricotta cheese, and the cooking cream.

2

Add the grated Parmigiano Reggiano and mix well.

3

Add our selection of Casa Rinaldi grilled vegetables (for us aubergine, courgettes, peppers, mushrooms, and olives) and mix gently all the ingredients.

4

Take the pastry crust and line your cake tin.
Pour the stuffing on the pastry crust. Flatten out the surface with a spoon and add some extra Parmigiano Reggiano.

5

Preheat the oven to 180° and bake the cake for 30-35 minutes, until the surface is golden, and the stuffing is firm.
Let the cake cool and serve it as appetizer or main course, hot or warm.