TORTA SALATA CON VERDURE, PINOLI E CAPRINO or VEGETABLE PIE WITH PINE NUTS AND GOAT’S CHEESE

verdure

It was a joy to do the grocery shopping yesterday and then come back to my kitchen and make some food, I actually stayed there all afternoon, cooking away, refusing to think about the work I really should have been doing. I can’t deny that it is a bit of a problem to be a food blogger who works from home, I tend to prefer to do food related things instead of what I really should be doing. So now I have to be quick so that I can put my bad conscience to rest for at least a quarter of an hour!


TORTA SALATA CON VERDURE, PINOLI E CAPRINO or VEGETABLE PIE WITH PINE NUTS AND GOAT’S CHEESE

Pie crust:
Your own or this

Filling 1:
1 egg plant
4 small zucchini
1 red bell pepper
1 clove of garlic
1-2 tbs pine nuts
Salt
Olive oil

Filling 2:
80-100 gr fresh soft goats’ cheese
1 dl cream
2 eggs
Salt

- Make the pie crust
- Dice the vegetables.
- Heat olive oil and the chopped garlic for a minute or two before adding the egg plant; fry it gently for 3-4 minutes before adding the zucchini. Add salt.
-Continue and fry on medium heat and when the vegetables are golden you add the peppers. Go on frying for 4-5 minutes or until the peppers are beginning to soften.
- Spread out the dough for the pie crust in a greased pie tin and scoop the vegetables into the shell. Spread them out evenly.
- Mix the ingredients for filling 2, stir until it is smooth. Pour it over the vegetables and distribute the pine nuts over the whole.
- Bake the pie in a pre-heated oven (175° centigrades) for 30-40 minutes or until it is light brown and the filling is solid.

paj

L

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