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TASTE THE RECIPE

Rustic pie with vegetables

 
TIME

50'
DIFFICULTY
Chef
Easy
 
 
RECOMMENDED PRODUCT


 
 
INGREDIENTS

Ingredients for 1 pie

Carrots - 200 g
Leek - 200 g
Zucchini - 200 g
Extra Virgin Olive Oil - 4 spoons
Garlic - 1 clove
Salt - enough
Black pepper - enough
Eggs - 4
Grated Parmesan cheese - 150 g
Fresh cream - 100 g
Roll of puff pastry - 1
Cherry tomatoes - 6
Fresh basil - 4 leaves
Bruschetta with grilled vegetables “Compagnia”

PROCEDURE

Wash and peel the carrots then cut them into slices.
Wash the leeks, remove a layer of outer leaves and cut into thin slices.
Wash the zucchini, and cut the green part into irregular pieces.
Pour the oil into a large pan and add the peeled and crushed garlic clove, and add the chopped vegetables. Cook over high heat for 10 minutes. Season with salt and add a pinch of pepper.
Beat the eggs, the Parmesan cheese, the cream and two spoonfuls of the Compagnia grilled vegetables bruschetta.
Roll out the puff pastry inside a pie tin with a diameter of 25 cm. Add the sautéed vegetables and the mixture. Add the whole cherry tomatoes. Bake in a preheated oven for 20 to 25 minutes at 180° C.



DISH PREPARATION

When cooked, place the pie on a serving plate. Complete with basil leaves and decorate with a spoonful of “Compagnia” Bruschetta with grilled vegetables.

 

TIP: for added flavour, replace the Parmesan cheese with Pecorino Romano and add some anchovy fillets.


TASTE WITH
Valdobbiadene Prosecco Sup. Brut.
 

 

 
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