500 g shortcrust pastry (pate brisee pastry)
100 g ricotta cheese
300 g sausages
400 g zucchini
100 g parmesan
1 clove of garlic
- This course is: Appetizer
- Difficult to prepare: EASY
- is a typical course made in: ITALIA
- You should drink:
- The time to prepare this course is: , and cooking time is:
Prepare the pate brisee (see in our basic preparations) and cover the mold in such a way that the excess dough leaks from the edges of the mold.
Peel the zucchini and cut into cubes, cook them at high heat in a pan with a little oil and a clove of garlic, let it become crispy and add salt only at the end. Then pour into the pan that you have already covered with the pastry crust (or pasta brisee).
Remove the casings of the sausages, mash the meat with a fork and cook over low heat without adding other seasoning. Once well cooked distribute it over the zucchini. Eventually beat the eggs with salt and pepper, add the ricotta and Parmesan and stir well, then pour the mixture over the zucchini and sausage.
Flatten dough with a rolling pin other brisee obtaining a circular disk slightly larger than the shape of your mold so that also for this remains a bit of dough on the edges.
Applying pressure with your fingers merge the two layers of the leaking dough briseè from the mold and roll towards the inside. Press slightly with a fork to seal the layers.
Make holes on the surface (it will serve to bring out any steam that forms inside, technically they're called chimneys), then sprinkle the surface with beaten egg and bake at 190-200° C for 30 minutes.
I tell you this recipe
Rustic pies are always a good proposal as starters but also for buffets and refreshments. This rustic pie we prepared for a birthday party and had a great success!
A soul of zucchini and sausage with eggs, ricotta and parmesan cheese, all wrapped in a fragrant coating of pate brisee. All tasty foods were chosen for this preparation: sausage with pieces of meat flavored with fennel, ricotta cheese and fresh eggs, a genuine rustic pie!
Although for the pies often you use the pastry, in this case we have preferred the pastry crust (or pasta briseè) for its crispness and crunchiness.
For each serving:
energy 236.36 KCal
Total dietary fiber 0.75 g
alcohol 0.00 g
water 61.31 g
Total protein 9.99 g
Animal protein 7.83 g
Vegetable proteins 2.16 g
Total lipids 16.09 g
Lipids animals 15.94 g
Plant lipids 0.15 g
cholesterol 107.97 mg
Available carbohydrates 13.79 g
starch 12.71 g
Sugars 1.08 g
words to remember
Pie, rustic pie, zucchini, sausage, fresh ricotta cheese, pastry crust
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