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Grana Padano RiservaBaked goodsVegetables

Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva

Name: Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 roll of shortcrust pastry, rolled out; 150 g Grana Padano PDO Riserva over 20 months; 1 aubergine; 1 yellow pepper; 1 red pepper; 4 courgettes; 1 red onion; 1 bunch basil; 1 tablespoon extra virgin olive oil; salt and pepper to taste

Easy

4 per.

50 min

Ingredients

1 roll of shortcrust pastry, rolled out

150 g Grana Padano PDO Riserva over 20 months

1 aubergine

1 yellow pepper

1 red pepper

4 courgettes

1 red onion

1 bunch basil

1 tablespoon extra virgin olive oil

salt and pepper to taste

Preparation

STEP 1

Wash, trim and cut vegetables into small chunks, sauté for 10 minutes over medium heat in a non-stick pan with a drizzle of extra virgin olive oil, stirring occasionally.

STEP 2

Transfer the cooked vegetables into a bowl, add the grated Grana Padano Riserva and mix well, seasoning with salt and pepper.
Line a pie pan with the shortcrust pastry, piercing the bottom with a fork.

STEP 3

Add the vegetables and sprinkle with grated Grana Padano Riserva, then bake in a preheated oven at 180°C for 35 minutes.
Serve the savoury pie garnished with basil leaves.

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Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva

Ingredients

1 roll of shortcrust pastry, rolled out

150 g Grana Padano PDO Riserva over 20 months

1 aubergine

1 yellow pepper

1 red pepper

4 courgettes

1 red onion

1 bunch basil

1 tablespoon extra virgin olive oil

salt and pepper to taste

Preparation

Wash, trim and cut vegetables into small chunks, sauté for 10 minutes over medium heat in a non-stick pan with a drizzle of extra virgin olive oil, stirring occasionally.

Transfer the cooked vegetables into a bowl, add the grated Grana Padano Riserva and mix well, seasoning with salt and pepper.
Line a pie pan with the shortcrust pastry, piercing the bottom with a fork.

Add the vegetables and sprinkle with grated Grana Padano Riserva, then bake in a preheated oven at 180°C for 35 minutes.
Serve the savoury pie garnished with basil leaves.

Related recipes

Sausage and mushroom ragù with Grana Padano polenta

Fresh tuna sandwich with Grana Padano and grilled courgettes

Fried chicken nuggets with popcorn and Grana Padano

Grana Padano and roasted garlic pizza

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Partnerships

Special projects

Search

Savoury pie with vegetable ratatouille (aubergines, courgettes, peppers, onions) and Grana Padano Riserva

Ingredients

1 roll of shortcrust pastry, rolled out 150 g Grana Padano PDO Riserva over 20 months 1 aubergine 1 yellow pepper 1 red pepper 4 courgettes 1 red onion 1 bunch basil 1 tablespoon extra virgin olive oil salt and pepper to taste

Preparation

Wash, trim and cut vegetables into small chunks, sauté for 10 minutes over medium heat in a non-stick pan with a drizzle of extra virgin olive oil, stirring occasionally.

Transfer the cooked vegetables into a bowl, add the grated Grana Padano Riserva and mix well, seasoning with salt and pepper. Line a pie pan with the shortcrust pastry, piercing the bottom with a fork.

Add the vegetables and sprinkle with grated Grana Padano Riserva, then bake in a preheated oven at 180°C for 35 minutes. Serve the savoury pie garnished with basil leaves.

Related recipes

Sausage and mushroom ragù with Grana Padano polenta

Fresh tuna sandwich with Grana Padano and grilled courgettes

Fried chicken nuggets with popcorn and Grana Padano

Grana Padano and roasted garlic pizza

1 roll of shortcrust pastry, rolled out

150 g Grana Padano PDO Riserva over 20 months

1 aubergine

1 yellow pepper

1 red pepper

4 courgettes

1 red onion

1 bunch basil

1 tablespoon extra virgin olive oil

salt and pepper to taste

Transfer the cooked vegetables into a bowl, add the grated Grana Padano Riserva and mix well, seasoning with salt and pepper.
Line a pie pan with the shortcrust pastry, piercing the bottom with a fork.

Add the vegetables and sprinkle with grated Grana Padano Riserva, then bake in a preheated oven at 180°C for 35 minutes.
Serve the savoury pie garnished with basil leaves.