Prompt

Summer Vegetable Pie with Ricotta, Mozzarella, and Parmigiano-Reggiano Serves 4 to 6 1 eggplant, ¼-inch thick slices 3/4 tsp. Kosher alt 2 sweet red peppers 2 zucchinis, slice lengthwise into ¼-inch slices 1 tbsp. olive oil 1 Pastry for 10-inch double-crust pie 1 tbsp. Dijon mustard 1-cup homemade shredded mozzarella cheese 1/2 lb. fresh homemade ricotta cheese 2 eggs 1/4-cup chopped fresh basil, (or 1-1/2 tsp. dried) 1/4 tsp. dried marjoram, (approx.) 1 pinch pepper 3/4-cup (175 mL) grated Parmigiano-Reggiano cheese 1 egg white, beaten Marjoram (for garnish) Place eggplant slices in colander and sprinkle with 1/2 tsp. (2 mL) of the salt. Let stand for 30 minutes; rinse and pat dry. Meanwhile, on greased grill over high heat, grill sweet peppers, turning occasionally, for about 20 minutes or until charred all over. Place in bowl, cover and set aside. Grill zucchini slices on greased grill over high heat for about 5 minutes or until tender and lightly browned. Lightly brush cut sides of eggplant with oil; grill for about 5 minutes on each side or until tender. Chop vegetables into bite-size pieces; let cool completely. Roll out half of the pastry and fit into a 10-inch pie plate; brush mustard over crust. Sprinkle with 1/2-cup of the mozzarella, half of the peppers, zucchini and eggplant. Combine ricotta, eggs, and basil, remaining salt, 1/4 tsp. marjoram, pepper, remaining mozzarella and 1/2-cup of the Parmigiano-Reggiano cheese. Spread evenly over vegetables. Top with remaining vegetables and sprinkle with remaining ¼-cup of Parmigiano-Reggiano. Moisten pastry rim with water. Roll out remaining pastry and place over filling. Seal, trim and flute edges. Brush with egg white; sprinkle with more marjoram. Cut three slashes in top crust. Bake in 425 F oven for 40 minutes or until golden. Serve warm or at room temperature. (Can be covered and refrigerated for up to 1 day.)

Share

HTML Code