How about one savory pie of zucchini and ricotta? One easy and fast summer recipe, of those “all in one bowl” that you like so much. In this savory pie there are neither puff pastry nor brisèe dough: there is only one dough, based on zucchini, carrots, ricotta, eggs and a little’ of flour to bind everything. Very easy and elegant, look at the VIDEO RECIPE on my YouTube channel.
It's not even an omelette or a flan, because there is yeast. The result is a soft savory cake, with the soft and crumbly texture of a good plumcake. Is’ very good, perfect alone or to accompany cold cuts and cheeses, cut into cubes for an aperitif or for a buffet of cold dishes.
I recommend, use light green zucchini or Romanesche with flower, which are sweeter and tastier. Carrots add color and sweetness. I add a mix of parmesan and pecorino cheese, which makes the savory pie of ricotta and zucchini even tastier. Fresh mint is fundamental: do not hold back, I put two sprigs well chopped. The scent of mint, a classic combined with zucchini, it really makes a difference.
On the other hand, we are in the perfect season for zucchini. So take a look at all my QUICHES OF RECIPES, like that amazing of RICE AND TOMATOES or the one with YOGURT AND PEPPERS. But also to mine RECIPES WITH ZUCCHINI: from RED PARMIGIANA to that IN WHITE, passing through many delicious and summer pasta or rice dishes. And now I wish you good day!
3 large zucchini
300 grams of ricotta cheese
120 grams of flour 00
60 grams of Parmigiano Reggiano and/or Pecorino PDO
fresh mint, to taste
a sachet of baking powder for savory pies
salt and pepper, to taste
extra virgin olive oil, to taste
The recipe for zucchini and ricotta pie is very simple, as you can see in the VIDEO RECIPE on my You Tube channel.
First clean the zucchini and carrots, then diced into rather small pieces, as you can see in the video. Vegetables will cook directly in the oven, for this they must be small in size. Preheat the oven to 180 degrees static.
Put the ricotta in a large bowl and knead it for a minute with a spatula, add eggs, one at a time, mixing with a spoon, a hand whisk or even electric whisks if you want to do it even faster. Add the grated cheese, Salt, freshly ground black pepper and sifted flour. Mix well and add, Finally, baking powder for savoury pies. When you have a homogeneous mixture, add the diced zucchini and carrots and plenty of finely chopped fresh mint. If the dough seems too thick, You can add one or two tablespoons of milk.
Wet a sheet of parchment paper, squeeze it and coat a baking sheet 22 centimeters in diameter. then grease it with extra virgin olive oil. Pour the mixture into it and level with a spatula. Bake in the central level and cook for 35-40 minutes or until a toothpick, strung in the center of the savory pie, will not come out perfectly dry.
Let the savory pie cool with zucchini and ricotta and take it out of the oven, removing parchment paper gently. Bon appétit!
You can keep the zucchini and ricotta pie in the refrigerator for two days, covered with plastic wrap, and heat it in the oven before enjoying it.
The recipe is my personal recalibration and interpretation of a recipe of the Silver Spoon.