Ingredients
- 400 g potatoes
- 300 g flour
- 200 g courgettes
- 150 g mozzarella
- 100 g spring onions
- 35 g basil
- 15 g pine nuts
- grated cheese
- extra virgin olive oil
- salt
- pepper
For the recipe of the fake light pesto erbazzone, boil the whole potatoes with the peel in unsalted water for 30-40 minutes. Peel and coarsely mash them. Clean the courgettes, cut them into rounds; clean and cut the onions into slices, also keeping a piece of the greenery. Sauté everything in a pan with 2 tablespoons of oil for 8-10 minutes with a pinch of salt. Blend the basil and pine nuts with 3 tablespoons of oil, a pinch of salt and an ice cube until a light pesto is obtained. Mix the pesto with the mashed potatoes, now cold. Also add the zucchini and spring onions, 3 tablespoons of grated cheese, salt and pepper.
For the dough: mix the flour with 150 g of water and 25 g of oil, obtaining an elastic dough; let it rest covered with plastic wrap for 15 minutes. Then roll out 3⁄4 of the dough to a thickness of 2-3 mm and line it with a tart mold (ø 22 cm, h 2 cm).
For the fake erbazzone: fill the mold with the filling and add the mozzarella, in small pieces. Roll out the remaining dough on a disc, place it on the filling and seal it along the edge forming a cord. Brush the surface with oil, puncture it with a toothpick and cook the big herb in the oven at 180 ° C for about 50 minutes. Remove from the oven, let it cool down and decorate it as desired.
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