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Ricotta & courgette pie

(Serves 6 persons)

Ingredients: 25 g butter, 4 tbsp olive oil, 60 g spring onion, 800 g courgettes, salt, black pepper, a pinch of nutmeg, 1 tbsp finely chopped parsley, 6 slices of Cremonese salami, 1 egg, 30 g grated parmesan, 300 g ricotta cheese, 3 tbsp double cream, one puff pastry roll.

Melt 25 g of butter and 4 tbsp of olive oil in a heavy based pan. Add 60 g of chopped spring onions; fry for about 1 minute, then add about 800 g of diced courgettes (in thin strips), salt, black pepper and cook over a medium heat, stirring occasionally, for about 15 – 20 minutes until it is all cooked and has golden-brown colour. Then add 1 tbsp of chopped parsley and six slices of Cremonese salami cut in little cubes. Mix all well, remove from the heat and let it cool down. Meanwhile in a large bowl mix 1 egg, 30 g grated parmesan, 300 g ricotta cheese, 3 tbsp double cream, salt, black pepper and a pinch of nutmeg. Mix all well then add the courgettes to the ricotta mixture, mix all well. Place the puff pastry on a baking paper in a round 25 cm baking tin. Make a few holes with a fork in the pastry then add the courgette mixture. Bake in a preheated oven for about 40 – 45 cm, until you see the sides of pastry start to turn golden brown.

Buon appetito!