Genoese pie with ricotta and zucchini
6 servings
40 minutes
Genoese pie with ricotta and zucchini is an embodiment of Italian gastronomy, combining the tenderness of ricotta, the freshness of greens, and the velvety texture of zucchini. This pie, originating from Liguria, delights with its subtle, balanced flavors where the creaminess of cheese meets the light spiciness of nutmeg and the piquancy of parmesan. The crispy crust frames a delicate filling while baked rings of zucchini add visual elegance. The dish is perfect for a light dinner or festive table, complemented by fresh wine and conversations about life. Each serving reveals the traditions of Italian cuisine filled with sunny warmth, aromas of basil and parsley, as well as a centuries-old love for simple yet perfect ingredients.
1
Slice two zucchinis into half-moons and sauté until soft and lightly golden in olive oil with a piece of butter added. Slice the remaining zucchini into thin slices (they will be needed for decoration) and set aside.
- Courgette: 3 pieces
- Olive oil: 50 ml
- Butter: 20 g
2
Whisk the eggs and, continuing to whisk, add ricotta, salt and pepper to taste, and a pinch of nutmeg. Mix the mixture with sautéed zucchini, add grated parmesan and finely chopped parsley and basil.
- Chicken egg: 4 pieces
- Ricotta cheese: 500 g
- Salt: to taste
- Ground white pepper: to taste
- Nutmeg: pinch
- Parmesan (Parmigiano Reggiano): 50 g
- Parsley: 50 g
- Basil: 50 g
3
Grease the mold with butter, place rolled-out dough in it, spread the mixture on top, fold the edges, and decorate the surface with zucchini rings. Place in an oven preheated to 180 degrees for twenty to thirty minutes.
- Butter: 20 g
- Yeasted puff pastry: 500 g
- Courgette: 3 pieces
