Genoese Pie with Ricotta and Zucchini

Description

Genoa is the birthplace of pesto, but basil is not only used for the sauce. It also plays a role in the pie with ricotta and zucchini.

Ingredients

• Courgette - 3 pieces
• Puff Pastry - 20 oz
• Parmesan Cheese - 0 oz
• Ricotta cheese - 20 oz
• Chicken Egg - 4 pieces
• Parsley - 0 oz
• Basil - 0 oz
• Olive Oil - 0 fl oz
• Butter - 0 oz
• Salt - to taste
• White Pepper (whole) - to taste
• Nutmeg - a pinch

Step by Step guide

Step 1

Slice two zucchinis into half-moons and sauté them in olive oil with a small piece of butter until they are soft and lightly golden. Cut the remaining zucchini into thin slices (these will be used for garnish) and set aside.

Step 2

Beat the eggs and, while continuing to whisk, add the ricotta, salt, and pepper to taste, along with a pinch of nutmeg. Combine the mixture with the sautéed zucchini, then add grated Parmesan cheese and finely chopped parsley and basil.

Step 3

Grease a baking dish with butter, place the rolled-out dough into it, spread the filling over the dough, fold the edges, and decorate the surface with rings of zucchini. Place in an oven preheated to 355°F for twenty to thirty minutes.

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