Rich Vegetable Pie (Torta di Verdure Ricca)
Instructions
Thaw the dough brisée.
Cut the zucchini into thin slices and cook in 40 g butter or margarine.
Cut the carrot slices and cook another 40 g butter, apart from adding the broth.
Chop the onion and let it Brown with remaining butter, then add the peas, salt and pepper.
Grease a baking pan, line it with the pectin, beat the eggs with the cream and with a pinch of salt, then arrange in layers on pectin: first the courgettes, then 2 or 3 tablespoons of beaten eggs, grated Parmesan cheese, carrots, eggs and Parmesan cheese.
Cover with aluminum foil and passed in a hot oven at 180 degrees for 25 minutes.
Ingredients and dosing for 4 persons
- 1 pack of frozen pectin
- 500 G = = Zucchini
- 400 g of carrots
- 300 g of peas
- 120 g of butter (or margarine)
- 5 tablespoons of grated parmesan cheese
- 50 G = = Cream
- 5 eggs
- 1 onion
- 1 nut for stock
- Salt
- Pepper