This savory pie features the delicate flavors of flower zucchini (which can be substituted with regular zucchini if unavailable) combined with creamy ricotta cheese, Grana Padano PDO, and anchovies. It’s a flavorful dish that is perfect for a light lunch or appetizer.
Ingredients
- Shortcrust pastry: 1 roll
- Grana Padano PDO Riserva (grated): 100g
- Large Flower zucchini (or regular zucchini): 1
- Ricotta cheese: 250g
- Egg: 1
- Oil-packed sardines (or anchovies, optional): 6
- Extra virgin olive oil: to taste
- Salt and pepper: to taste
Instructions
- Prepare the Ricotta Mixture: In a bowl, mix the ricotta cheese, extra virgin olive oil, egg, and grated Grana Padano PDO Riserva. Season with salt and pepper to taste.
- Prepare the Pastry: Unroll the shortcrust pastry and place it in a round baking pan. Use a fork to prick the surface of the pastry.
- Fill the Pastry: Spread the ricotta mixture evenly over the pastry with a spoon. Arrange the oil-packed sardines (if using) and the flower zucchini (cut into bite-sized pieces) on top.
- Bake the Pie: Sprinkle a little extra Grana Padano PDO Riserva and a drizzle of extra virgin olive oil over the top. Preheat the oven to 180°C (350°F) and bake for 25-30 minutes, or until the pastry is golden brown and the filling is set.
- Cool and Serve: Let the pie cool slightly before serving. The flavors become even more pronounced as it cools.
