Description

The zucchini and ricotta pie is one of the most made recipes in Italy. In order to make a lighter dish, you can prepare the dough at home without butter but if you do not have much time, you can make it using phyllo.

Cooking instructions

1. Clean the beans and place them in a blender and grind into a fine paste.

2. Add in flour, Benvolio corn oil, salt and chives, kneading until forming a ball shape pastry. Cover with plastic wrap and store in the refrigerator for about 1 hour.

3. Meanwhile, cut the zucchini, put them on a pan and cook until crunchy.

4. Make a cream by mixing the ricotta with a couple of tablespoons of grated cheese and an egg. Season it with salt and pepper to your taste and add it to the cooled zucchini.

5. Lay out 3/4 of the dough and place it on a 18cm diameter greased baking pan. Riddle with holes the dough and put the mixture of ricotta and zucchini over it.

6. With the remaining dough, form strips and make a kind of lattice over the pie.

7. Once completed, place it in the oven at 200°C for 30 minutes. Serve warm or at room temperature.