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Photographed recipe: zucchinis flowers pie (torta salata di zucchine). Italian vegetarian recipe

zucchinis salted pie

Back to the ingredients table

PREPARATION: step-by-step-photographed recipe

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prepare doughCleanse and rinse the flowers, removing the pistils and opening,  chop finely the onion.chop onion
slicing onionIf you find the onion fresh use also the green part: it is very good. In a great pan fry it gently in olive oil for softening 
slicing zucchinisin the meantime slice the zucchini to rings, then add to the onions and fry gently at low heat.adding zucchinis
piercing doughPreheat the oven at F 356 (180 C°), spread  the pate briseé onto a baking tin, covered with oven foil, and pierce with a fork at 2 in (5 cm) interval all over the bottom, for avoiding it to swell
When the zucchini become soft add the saffron, salt, stir well and stop the heatadding saffron
adding ricottaAdd the cheesesadding parmesan
adding eggand the egg, stir well and put the dough into the baking tin. stirring dough
cover the pieOpen the flowers, remove the pistils and cover completely the piecover pie
cooking salted piePut into the oven, using only the bottom heat. In this manner you preserve the flowers look.
cooked salted pie

Let the pie cool down before taking from the baking tin: when warm is too delicate and easy to break. Serve tepid or cold.

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