Savoury pie with puntarelle, Jerusalem artichoke, fresh ricotta and Grana Padano Riserva
| Difficulty
Facile
|
Preparation  60 min
|
Servings for
4 people
|
Ingredients
1 roll of shortcrust pastry, rolled out
100 g Grana Padano Riserva
1 head puntarelle (cicoria catalogna)
400 g Jerusalem artichoke
250 g fresh ricotta cheese
pitted taggiasca olives
1 egg
extra virgin olive oil
salt
pepper
Preparation
Peel and cut the Jerusalem artichokes into pieces and soak in salted water.
Blanch the puntarelle, cut into pieces and sauté in a pan with the diced Jerusalem artichoke and a drizzle of olive oil. When cooked, season to taste with salt and pepper.
In a bowl, mix the ricotta, grated Grana Padano Riserva and egg.
Add the vegetables, the pitted taggiasca olives and mix well, seasoning with salt and pepper if required.
Line a round baking tray with the shortcrust pastry and fill with the ricotta and vegetable mixture.
Bake in a preheated oven at 180°C for 25-30 minutes.
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