Tag: savory

Summer Savory Pie Recipe – Italian Cuisine – Italian Cuisine

Ingredients FOR THE PASTA SHELL

225 g
g 200
100 g almonds
50 g Parmigiano Reggiano Dop
1 yolk
1 egg
cinnamon
salt

Ingredients FOR THE FILLING

3 friggitelli peppers
Red pepper
yellow pepper
2 courgettes
1 Tropea onion
100 g fresh cream
salt
pepper
poppy seeds

Duration: 1 h 30 min

Level: Easy

Doses: 6 people

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.

Savory pie with tuna – Italian Cuisine

First of all, drain the tuna well and crumble it in a bowl, then add beaten eggs, salt, pepper, Parmesan and ricotta and mix.

Roll out the puff pastry in the mold lined with parchment paper and prick the base.
Then pour the tuna and ricotta mixture, level the surface, then arrange the chopped mozzarella on top, fold the edges over the filling and bake, cooking for 20-25 minutes in a preheated convection oven at 180 ° C.

The tuna savory pie is ready: let it cool down at least before serving.

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Savory pie with cherry tomatoes: the quiche of summer – Italian Cuisine

In summer you only want fast and possibly unique dishes. Like the cherry tomato pie, which combines the main summer vegetable with a cream cheese

THE Cherry tomatoes they are truly the summer vegetable par excellence. If you have a vegetable garden, you know how they can multiply at the speed of light; in the same way, if you buy them at the supermarket or from the greengrocer, it is impossible to resist and you always end up buying them in abundance. So, what to do to keep them from wilting?

There savoury cake it is always the right answer to dispose of surpluses in the fridge. This ai Cherry tomatoes, then, it is very simple to prepare and is really a greedy solution to save dinner, when you don't have too much desire to cook.

Below you will find the recipe, in the gallery, however, some Advice not to make a mistake in cooking the cherry tomatoes and to preserve the savory pie in the best possible way.

Savory pie with cherry tomatoes: the recipe

Ingredients

For this savory pie you will need: 1 roll of shortcrust pastry, 250 gr of cow's milk ricotta, 100 gr of Emmenthal, 200 ml of cooking cream, 2 eggs, 50 gr of grated Parmesan, 250 gr of cherry tomatoes, fennel seeds, thyme, dried oregano, extra virgin olive oil, salt and black pepper to taste.

Method

In a bowl, combine the ricotta, cream, eggs, Parmesan cheese and coarsely chopped Emmental. Stir vigorously, to obtain a homogeneous mixture. Now line a pan with the shortcrust pastry, piercing the bottom with the prongs of the fork and taking care that the dough on the edges does not crumple. Pour the creamy mixture and level it. It's time to prepare the cherry tomatoes, cutting them into slices. Arrange them on the filling and sprinkle with fennel seeds, thyme and dried oregano. Add a pinch of salt, pepper and a drizzle of extra virgin olive oil. Preheat the oven to 180 ° C and bake the quiche for about 45 minutes. Serve it hot.