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

    4 per.
    T450 min


    • 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



    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.