Cake peppers

Wash the peppers, divide them into two, give them the stem, seeds and pith and slice into strips.

Heat oil in a pan and let wilt the thinly sliced onion.

When it starts to pick up color, join the peppers, flavored with salt and pepper and let them simmer in covered container and for about twenty minutes.

Check often: cooking the peppers should cook with water only, without adding liquid, but if foreign object damage to attack, you can add a tablespoon of water.

When they are cooked and dry well, turn off the heat and while intiepidiscono, prepare the dough.

Sift the flour on the work surface, the fountain and pour in the oil, a pinch of salt and a small glass of warm water.

Begin to mix the ingredients with a fork and then knead the dough with your hands until it is smooth and elastic but soft enough.

Collected a ball, cover it with a towel folded into four and prepare the filling.

Beat the eggs in a bowl add the ricotta, grated Parmesan cheese, salt and pepper and mix well; Add the entire contents of the Pan and finish with 5 or 6 chopped basil leaves.

Divide the dough into two parts, one slightly larger than the other and, with a rolling pin, roll out the larger piece into a thin sheet.

Lightly grease a pan from pies [28 cm diameter] and foderatela with the puff pastry.

Pour the mixture of peppers, pareggiatelo and then roll out the second piece of dough and place it over the filling.

With a small knife, trim the excess dough and pinch all around to join the two discs.

With a brush, lightly grease the surface of the cake, bucatela in several places with a fork teeth and put it in the oven pre-heated to 200 degrees leaving it to cook for about three quarters of an hour.

Serve tepid or cold.