Recipe Vegetable pie of of 16-02-2012 [Updated on 03-12-2012]
Here is the second dish made with vegetables from Elisa's broth, a splendid vegetable pie with the addition of scamorza and pecorino, baked and au gratin, a mouth-watering dish. After all the Valentine's Day sweets that I have proposed, before moving on to some Carnival recipes we needed a green break and I know that many mothers struggling with the first meals of their children were waiting for some new recipe to be able to dispose of the kilos of boiled vegetables that invade kitchens these days. This vegetable pie is really great, try it and then you'll agree with me;)
How to make baked vegetable pie
In a pot full of water, cook the peeled and diced vegetables for 30 minutes.
Eliminate the broth (which you can use for some risotto or or freeze) and cut the vegetables into smaller pieces.
Arrange the vegetables in a teerrina and add a lightly beaten egg, the grated pecorino and the cheese cut into cubes. Season with salt and pepper.
Mix everything gently.
Pour a drizzle of oil into an ovenproof dish and put the vegetables inside. Sprinkle the Vegetable Pie with grated pecorino and breadcrumbs and cover with a few curls of butter.
Place the vegetable terrine in the oven at 180 ° and cook for the first 25 minutes and with the grill option another 5 minutes.
Allow the vegetables to cool before cutting the vegetable pie into slices and serving