RomanItalian
Zucchini and Ricotta Savory Pie
by Cucina con Ruben · 548K subscribers on YouTube
A savory pie filled with zucchini, ricotta, and herbs, flavored with lemon, basil, and mint. Perfect hot or cold, ideal for a summer lunch or to take to the beach.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
13 items- ZucchiniCut into thin strips with a mandoline or peeler.
- Fiore di Zucchina(optional) — If available, add to the marinade along with the zucchini.
- Sheep's RicottaSheep's milk ricotta. Crush and season with lemon zest, pecorino, and herbs.
- Pecorino RomanoUsed both in the ricotta mixture and sprinkled on top before baking.
- 1 pcsEggBeaten and used for brushing the pastry edges.
- 1 pcsPuff PastryStore-bought rolled puff pastry.
- BasilUsed both in the filling (torn) and in the dressing (chopped).
- MintUsed both in the filling (torn) and in the dressing (chopped).
- GarlicOne clove, grated, used to marinate the zucchini.
- LemonUse the zest in the ricotta mixture and the zest and juice in the dressing.
- Olive OilExtra virgin olive oil, used in the zucchini marinade and in the dressing.
- SaltTo taste.
- Black PepperTo taste.
Method
- Remove the ends of the zucchini and cut into thin strips using a mandoline or peeler. If using zucchini flowers, detach the flowers and keep them aside.
- Place the zucchini strips in a bowl. Add the broken flowers. Season with salt, pepper, olive oil, and grated garlic. Mix well and let marinate for a few minutes.
- In another bowl, crush the sheep's ricotta. Add lemon zest, grated pecorino (or Parmesan), salt, pepper, and torn herbs (basil, mint, and optional lemon thyme). Mix well.
- Roll out the store-bought puff pastry on a baking sheet. With a knife, lightly score a border about 1-2 cm from the edge, being careful not to cut through.
- Spread the ricotta mixture evenly over the pastry, staying inside the scored border.
- Arrange the marinated zucchini strips and flowers evenly on top of the ricotta.
- Brush the exposed pastry edges with beaten egg.
- Sprinkle additional grated pecorino over the top.
- Bake in a preheated oven at 180°C (350°F) for 20 minutes, until golden and puffed.
- Meanwhile, prepare the dressing: finely chop basil and mint. Add lemon zest, lemon juice, olive oil, salt, and pepper. Mix well.
- Once the pie is baked, let it cool slightly, then drizzle the lemon-herb dressing on top.
- Serve warm or at room temperature. Cut into slices and enjoy.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
