The savory pie with peppers and ricotta is that delicious and tasty idea, prepared with homemade shortcrust pastry, ideal to be served during dinner or sliced during an aperitif or as a component of a rich buffet.
Once again I recommend trying the recipe and as always I await your opinions on my Instagram profile @isaporidicasa. Ready to start? I’ll see you in the kitchen!
OTHER RECIPES WITH PEPPERS:
- Difficulty: Easy
- Rest time: 1 Hour
- Preparation time: 35 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 cups all-purpose flour
- 3/4 cup salted butter (cold)
- 1/2 cup cold water
- 1 egg (for brushing)
- Half teaspoon salt
- 1 red pepper (large)
- 1 yellow pepper (large)
- 3 eggs
- 2 oz Grana Padano, grated
- 1 clove garlic
- 1 bunch basil
- parsley
- salt
- pepper
- extra virgin olive oil
- 1 cup ricotta
Tools
- Pie pan 9.5 inches in diameter
- Pan
- Bowl
Steps
Put the all-purpose flour in the bowl, add the cold butter in pieces, the salt, and little by little the ice-cold water.
Knead quickly with your hands to form a compact ball. Wrap the dough in plastic wrap and let it rest in the refrigerator for one hour.
Wash the peppers under running water, pat dry with a paper towel, remove the stalk, seeds, and white filaments. Cut into strips.
Pour a drizzle of oil into a pan, add a clove of garlic with its skin on. Add the peppers and cook them over moderate heat for 10 minutes until they are al dente roasted. At the end of cooking, season with salt, pepper, and chopped parsley.
Shell the eggs in the bowl, beat with a fork with a pinch of salt and pepper. Add the sifted ricotta and continue working until you have reached a well-mixed mixture. Then add the chopped basil leaves and 2 oz of Grana Padano grated
Add the peppers and mix everything with a spoon
Take the dough from the refrigerator and place it between two sheets of parchment paper. Roll it out with a rolling pin, forming an oval disc with a thickness of 1/8 inch.
Line a 9.5-inch diameter pie pan with a sheet of parchment paper slightly moistened with water and squeezed. Unroll the shortcrust pastry on top and prick the base with a fork.
Pour the mixture inside and level it with the back of the spoon. Sprinkle with the remaining Grana Padano.
Fold the edges of the shortcrust pastry inward and brush them with beaten egg. Bake in a preheated oven at 350°F for about 30-35 minutes. When it is cooked and golden brown, remove from the oven and let it cool slightly before serving. Enjoy your meal, you can find the video recipe here on my Instagram profile @isaporidicasa
