Summer Savory Pie Recipe – Italian Cuisine – Italian Cuisine

Summer Savory Pie Recipe - Italian Cuisine

  • 225 g
  • g 200
  • 100 g almonds
  • 50 g Parmigiano Reggiano Dop
  • 1 yolk
  • 1 egg
  • cinnamon
  • salt
  • 3 friggitelli peppers
  • Red pepper
  • yellow pepper
  • 2 courgettes
  • 1 Tropea onion
  • 100 g fresh cream
  • salt
  • pepper
  • poppy seeds

For the pasta shell
Briefly mix 225 g of sifted flour, 200 g of soft butter into small pieces, 100 g of chopped almonds, 50 g of grated Parmigiano Reggiano DOP, 1/2 egg and 1 yolk, a pinch of cinnamon and a pinch of salt. After resting in the fridge for 1 hour, roll out the dough and line a tart mold (ø 22 cm) with it. Line with baking paper, fill with dried legumes and bake
at 200 ° C for about 20 minutes.

For the stuffing
Quickly sauté the seasonal vegetables in a pan with a pinch of salt: here 3 friggitelli peppers, 2-3 rings of red and yellow peppers, 2 courgettes cut lengthwise, 1 Tropea onion cut into wedges. Separately, prepare a mixture by beating 2 eggs and 2 yolks with 120 g of milk, 100 g of fresh cream, salt and pepper.

To complete
After taking the pasta shell out of the oven, remove the paper and legumes and fill with the vegetables and egg mixture. Bake again in the oven at 180 ° C for 35 minutes. Remove the cake from the oven and sprinkle it with poppy seeds.

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