Savoury pie with puntarelle, Jerusalem artichoke, fresh ricotta and Grana Padano Riserva
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 1 hour
. Variety: Savoury pie
Ingredients1 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
extra virgin olive oil
PreparationPeel 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.