Genoese Pie with Ricotta and Zucchini

Ingredients

• Courgette 3 pieces
• Puff Pastry 20 oz
• Parmesan Cheese 0 oz
• Ricotta cheese 20 oz
• Chicken Egg 4 pieces
• Parsley 0 oz
• Basil 0 oz
• Olive Oil 0 fl oz
• Butter 0 oz
• Salt to taste
• White Pepper (whole) to taste
• Nutmeg a pinch

Step-by-Step Guide

Step 1

Slice two zucchinis into half-moons and sauté them in olive oil with a small piece of butter until they are soft and lightly golden. Cut the remaining zucchini into thin slices (these will be used for garnish) and set aside.

Step 2

Beat the eggs and, while continuing to whisk, add the ricotta, salt, and pepper to taste, along with a pinch of nutmeg. Combine the mixture with the sautéed zucchini, then add grated Parmesan cheese and finely chopped parsley and basil.

Step 3

Grease a baking dish with butter, place the rolled-out dough into it, spread the filling over the dough, fold the edges, and decorate the surface with rings of zucchini. Place in an oven preheated to 355°F for twenty to thirty minutes.