Tag: Pie

Savory pie with vegetables recipe – Italian Cuisine

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the savory pie that brings the summer to the table – Italian Cuisine

A savory pie with flowers, yes … but pumpkin! Here's how to prepare this easy recipe and many tips to change it

Every season is good for savory pies. The reason is easy to say: they are easy and quick to prepare, they are prepared with the most disparate ingredients and above all they always save lunch and dinner with simplicity and taste. A starting point for a savory pie to be enjoyed from spring to summer? The pumpkin flower tart!

To cook it takes about an hour, it is also suitable for those who follow a diet vegetarian and on the table makes a great scene.

Here is the recipe, while in our gallery some ideas for some variations on the theme.

The recipe for pumpkin flower tart

Ingredients

To prepare the savory pie with courgette flowers for about 6 people, you need: 10-15 courgette flowers, 1 roll of shortcrust pastry, 150 gr of cow's milk ricotta, 4 eggs, extra virgin olive oil, salt and pepper to taste.

Method

Clean the courgette flowers of the central pistil, wash them well and put them to dry on a tea towel. Meanwhile, spread the roll of pasta brisée in the pan, puncture it on the bottom with the prongs of the fork. Now concentrate on the filling: in a bowl add the ricotta, eggs, salt and pepper. Beat with a fork, until a homogeneous mixture is obtained. If the ricotta available is very compact, pass it through a sieve first.

Now it's time to compose the tart: arrange half of the courgette flowers in the pan, then pour the mixture, finally cover everything with the other half of courgette flowers. Close the tart, folding the edges of the dough inwards.

Finally, bake in a preheated oven at 200 degrees for about 40 minutes. Serve hot or warm.

Recipe Pumpkin and cannellini bean pie, fondue and pears – Italian Cuisine

Ingredients

400 g cooked pumpkin
300 g cannellini beans already cooked
300 g fresh Piave type cheese
100 g Grana Padano Dop
100 g fresh cream
30 g breadcrumbs
4 eggs
2 pears
parsley
nutmeg
cinnamon powder
butter
sugar
salt
extra virgin olive oil

Duration: 1 h 15 min

Level: Middle

Dose: 4 people

To prepare the pumpkin and cannellini bean pie, fondue and pears, mix the pumpkin with 25 g of parmesan, 15 g of breadcrumbs and a pinch of salt. Blend the mixture, then add 2 eggs and, if necessary, a little more breadcrumbs: you will have to get a fairly firm consistency. Complete with grated nutmeg and a pinch of cinnamon; let it rest in the freezer for 10 minutes.
whisk cannellini beans and add the rest of the parmesan, 2 eggs, a bunch of chopped parsley, 2 tablespoons of oil, a pinch of salt. Let the mixture rest in the freezer for 10 minutes.
Grease a plum cake mold and line it with parchment paper. Distribute the pumpkin mixture, then beat the mold on the table so that it is well distributed.
Roll out the mixture of cannellini beans over the pumpkin mixture, then cover with a sheet of parchment paper. Bake in a bain-marie at 180 ° C for about 40 minutes.
Prepare the fondue: coarsely grate the Piave. Heat the cream in a pan and, when it reaches the boil, turn off and add the cheese; stir until a smooth and homogeneous cream is obtained.
Cut pears in small wedges. Deprive them of seeds and cores but keep the peel. Brown them in a non-stick pan with a knob of butter and 1 tablespoon of sugar for 5-8 minutes.
Turn out and let it cool down. Serve with the fondue and some slices of caramelized pear.