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    Savoury pie with puntarelle, Jerusalem artichoke, fresh ricotta and Grana Padano Riserva

    Easy
    4 people
    T460 min

    Ingredients

    • 1 roll of shortcrust pastry, rolled out
    • 100 g Grana Padano Riserva
    • 1 head puntarelle (cicoria catalogna)
    • 400 g Jerusalem artichoke
    • 250 g fresh ricotta cheese
    • pitted taggiasca olives
    • 1 egg
    • extra virgin olive oil
    • salt
    • pepper

    Preparation 

    STEP 1

    Peel and cut the Jerusalem artichokes into pieces and soak in salted water.
    Blanch the puntarelle, cut into pieces and sauté in a pan with the diced Jerusalem artichoke and a drizzle of olive oil. When cooked, season to taste with salt and pepper.

    STEP 2

    In a bowl, mix the ricotta, grated Grana Padano Riserva and egg.
    Add the vegetables, the pitted taggiasca olives and mix well, seasoning with salt and pepper if required.

    STEP 3

    Line a round baking tray with the shortcrust pastry and fill with the ricotta and vegetable mixture.
    Bake in a preheated oven at 180°C for 25-30 minutes.