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    Savoury summer pie with courgette flowers and Grana Padano

    4 people
    T335 min


    • 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



    STEP 1

    In a bowl, stir together the ricotta, extra virgin olive oil, egg and grated Grana Padano, and season with salt and pepper.

    STEP 2

    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.

    STEP 3

    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.