Tag: Pie

Recipe Savory pie with potatoes and green beans – Italian Cuisine

Recipe Savory pie with potatoes and green beans


  • 300 g fresh puff pastry
  • 250 g green beans
  • 200 g sliced ​​potatoes
  • 60 g parmesan
  • 3 eggs
  • milk
  • butter
  • olive oil
  • onion
  • garlic
  • parsley
  • thyme
  • bread crumbs
  • salt

For the recipe of the savory pie with potatoes and green beans, boil the peeled and chopped potatoes and green beans separately in boiling salted water. Chop a medium onion with a clove of garlic. Sauté the mixture in 2 tablespoons of oil and one of butter. Pass the potatoes and green beans, keeping a handful of seconds.

Mix the past with chopped parsley and thyme, grated Parmesan cheese and beaten eggs with half a glass of milk (set aside a little). Roll out the dough in a lightly buttered tart tin, prick the bottom, brown the edges with the egg and pass it for 10 'in the oven at 180 °.

Remove the cake from the oven and fill it with the filling; garnish with the remaining green beans. Sprinkle with breadcrumbs, sprinkle with butter and finish cooking (another 25 ').

Recipe Swordfish and eggplant pie – Italian Cuisine

Recipe Swordfish and eggplant pie


  • 600 g swordfish carpaccio
  • 550 g violet aubergine
  • 230 g rolled out puff pastry
  • slightly dry bread, grated
  • basil
  • grated Parmesan
  • tomato
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for the swordfish and aubergine pie, tick the aubergine and peel it partially, in alternating strips, with a potato peeler. Then cut it into 3 mm slices; brush them with oil and blanch them on a hot plate with a little salt, for 2 '. Line a pan (ø 20 cm) with the pastry, leaving the surplus overflowing.

Sprinkle the bottom with 3 tablespoons of breadcrumbs, then make a homogeneous layer with the swordfish and one with the slices of aubergine. Then put a few leaves of basil, pepper, a tablespoon of grated parmesan. Make another layer of the sword, sprinkle with the bread, continue with the eggplant, pepper and basil, a last layer of the sword.

Decorate with a slice of tomato, season with a drizzle of oil and fold the excess dough inwards, over the filling. Bake the pie at 250 ° C in the lower part of the oven for 7-8 ', so that the strong heat makes the puff pastry grow, then lower the oven to 160 ° C, for about another 40', in order to cook well the interior. Remove the pie from the oven and let it rest for 5-10 '. You can also serve it at room temperature.

Grandma Klugmann's apple pie – Italian Cuisine

Grandma Klugmann's apple pie


The apple pie is our all-Italian madeleine. It takes us back to childhood and comforts us as soon as the cold begins … chef Antonia Klugmann also has her very good apple pie. It is her family's recipe that she gave us in this special month in which the chef was the editor of our magazine for a month.

Apple pie

Ingredients for 10 people

1.5 kg apples

400 g flour 00

300 sugar

150 butter

150 cans

150 rum

4 eggs

1 sachet of baking powder, vanilla, lemon, ground cinnamon

Beat the eggs with the sugar until they are foamy.

Sift the flour with the baking powder.

Gradually add the soft butter to the eggs, alternating with the flour and liquids (milk and rum), being careful not to dismantle the mixture.

Peel the apples and cut them into slices and add a third to the dough.

Then pour it into a greased mold (ø 28 cm).

Season the remaining apple slices with cinnamon powder, the seeds of 1/2 vanilla pod and the grated zest of 1 lemon, then arrange them on the surface of the cake, covering it all.

Bake at 180 ° C for 50-60 minutes, checking the cooking with a toothpick inserted in the center, which must be dry.

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