Easy
4 people
35 min
Ingredients
1 roll of shortcrust pastry, rolled out
100 g Grana Padano Riserva
15 courgette flowers
250 g ricotta
1 egg
6 anchovies in oil
extra virgin olive oil
salt
pepper
Preparation
In a bowl, stir together the ricotta, extra virgin olive oil, egg and grated Grana Padano, and season with salt and pepper.
Line a round baking pan with the shortcrust pastry, piercing the surface with a fork, pour in the ricotta and Grana Padano mixture, spreading it with a spoon.
Add the anchovies and courgette flowers, washed and trimmed, sprinkle with grated Grana Padano and a drizzle of extra virgin olive oil and bake in a preheated oven at 180°C for 25-30 minutes.
Serve the savoury pie cold.
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