Ingredients
- Shortcrust pastry
- Grilled vegetables mix
- 3 eggs
- 250gr ricotta cheese
- 100ml fresh cooking cream
- 100gr grated Parmigiano Reggiano
- Salt & pepper
In a bowl, whisk the eggs, the ricotta cheese, and the cooking cream.
Add the grated Parmigiano Reggiano and mix well.
Add our selection of Casa Rinaldi grilled vegetables (for us aubergine, courgettes, peppers, mushrooms, and olives) and mix gently all the ingredients.
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.
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.