Ingredients
- Shortcrust pastry
- Grilled vegetables mix
- 3 eggs
- 250gr ricotta cheese
- 100ml fresh cooking cream
- 100gr grated Parmigiano Reggiano
- Salt & pepper
Vegetable savoury pie
Preparation of the recipe
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.