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Grana Padano RiservaBaked goodsVegetables

Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva

Name: Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva
Prep time: 50 min
Cook time: 50 min
Total time: 4
Yield: 4
Cuisine: Italian
Ingredients: 1 roll of shortcrust pastry, rolled out 150 g Grana Padano PDO Riserva over 20 months 1 aubergine 1 yellow pepper 1 red pepper 4 courgettes 1 red onion 1 bunch basil 1 tablespoon extra virgin olive oil salt and pepper to taste

Easy

4 per.

50 min

Ingredients

1 roll of shortcrust pastry, rolled out
150 g Grana Padano PDO Riserva over 20 months
1 aubergine
1 yellow pepper
1 red pepper
4 courgettes
1 red onion
1 bunch basil
1 tablespoon extra virgin olive oil
salt and pepper to taste

Preparation

STEP 1

Wash, trim and cut vegetables into small chunks, sauté for 10 minutes over medium heat in a non-stick pan with a drizzle of extra virgin olive oil, stirring occasionally.

STEP 2

Transfer the cooked vegetables into a bowl, add the grated Grana Padano Riserva and mix well, seasoning with salt and pepper.
Line a pie pan with the shortcrust pastry, piercing the bottom with a fork.

STEP 3

Add the vegetables and sprinkle with grated Grana Padano Riserva, then bake in a preheated oven at 180°C for 35 minutes.
Serve the savoury pie garnished with basil leaves.

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Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva

Ingredients

1 roll of shortcrust pastry, rolled out
150 g Grana Padano PDO Riserva over 20 months
1 aubergine
1 yellow pepper
1 red pepper
4 courgettes
1 red onion
1 bunch basil
1 tablespoon extra virgin olive oil
salt and pepper to taste

Preparation

Wash, trim and cut vegetables into small chunks, sauté for 10 minutes over medium heat in a non-stick pan with a drizzle of extra virgin olive oil, stirring occasionally.

Transfer the cooked vegetables into a bowl, add the grated Grana Padano Riserva and mix well, seasoning with salt and pepper.
Line a pie pan with the shortcrust pastry, piercing the bottom with a fork.

Add the vegetables and sprinkle with grated Grana Padano Riserva, then bake in a preheated oven at 180°C for 35 minutes.
Serve the savoury pie garnished with basil leaves.

Related recipes

Sausage and mushroom ragù with Grana Padano polenta

Fresh tuna sandwich with Grana Padano and grilled courgettes