A tasty rustic vegetable pie, with ricotta and diced provola… very easy to make, it mixes in just a few minutes and is perfect as an appetizer, along with cold cuts or cheese. You can stuff it with the vegetables you have available, in my case I chose zucchini, carrots, and onions, but you can also enrich it with other vegetables or with diced ham. Try the recipe, it’s really tasty and great for a buffet or outdoor lunch!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stove
- Seasonality: All seasons
- Energy 322.94 (Kcal)
- Carbohydrates 32.89 (g) of which sugars 2.88 (g)
- Proteins 14.96 (g)
- Fat 15.63 (g) of which saturated 6.19 (g)of which unsaturated 8.46 (g)
- Fibers 2.02 (g)
- Sodium 281.10 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/8 cups all-purpose flour
- 1/2 cups ricotta
- 2 eggs (medium)
- 2 tbsp vegetable oil
- 1/4 cups milk
- 2 tsp instant yeast for savory preparations
- 1/8 cups Grana Padano, grated (to taste)
- 2 zucchini
- 1 carrot (large)
- Half onion
- 1 1/2 oz provola
- extra virgin olive oil
- salt
Tools
- Baking Tray 7×10 inches
- Parchment Paper
- Bowl
- Pan
- Grater
- Whisk
Preparation
Trim the zucchini and grate them, peel the carrot and grate it too, using a coarse grater.
Clean the onion and slice it.
Put the vegetables in a wide pan, add some extra virgin olive oil and a pinch of salt (1).
Cook them over medium heat until they have dried from their water.
Let them cool, in the meantime prepare the dough.
Break the eggs into a bowl, add a good pinch of salt and the ricotta, and mix with the whisk.
Add the vegetable oil and the milk, and mix. Finally, add a little at a time the sifted flour, yeast, and grated Grana Padano. Mix with the whisk until a soft and lump-free mixture is obtained (2).
Add the vegetables and the provola, cut into small cubes (3). Stir to distribute the ingredients.
Line the tray with parchment paper and pour the mixture into it, leveling it with a spatula (4).
Put the savory pie in a ventilated (or static) oven at 350°F and bake it for about 35 minutes, or until it is dry in the center.
The rustic vegetable and ricotta pie is ready, remove it from the pan and serve warm, cut into squares.
Advice and Notes
You can also make the pie in a round pan or in a bundt cake mold.
You can enrich the dough with diced cooked ham or bacon.
If you have any left, you can store it in the refrigerator (in a closed container) and reheat it the next day.
FAQ (Questions and Answers)
What other vegetables can I use?
You can use the vegetables you prefer, depending on the season, as long as they are not too watery: bell peppers, eggplants, champignon mushrooms, broccoli, etc.
You can omit the cheese if you don’t like it.
