Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva
. Difficulty: Easy
. Serves: 4 people
. Preparation time: 50 minutes
. Variety: Savoury pie
Ingredients1 roll of shortcrust pastry, rolled out
150 g Grana Padano PDO Riserva over 20 months
1 yellow pepper
1 red pepper
1 red onion
1 bunch basil
1 tablespoon extra virgin olive oil
salt and pepper to taste
PreparationWash, 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.