Ingredients for 4 people
for the filling:
6 courgette
100g ricotta salata
black pepper and salt to taste
for the pastry:
300g plain white flour
150ml luke warm water
6 tbsp extra virgin olive oil (approx 60g)
Preparation
wash and roughly cut the courgettes. cook them in a frying pan with lid on for approx 25-30 min until tender and soft. don't add any condiment to keep the pie light in calories. once ready set aside to cool down. grate 100g of ricotta salata (an italian cheese made with sheep milk, which is pressed, salted and aged for at least 90 days; it is milky white and salty in taste). mix the ricotta and courgettes together with a pinch of ground black pepper.
mix flour, water and EVO oil in a bowl until you get a rough dough. then work with hands until the dough is very elastic and shiny. it shouldn't stick to the worktop (I normally use a silicone mat to knead by hands).
prepare a baking tray (diameter: 22-24cm) and lay with baking paper. split the dough in two and stretch out the first half with a rolling pin until you get a 3mm thick pastry. place the first half in the baking tray and use excess pastry to reinforce the sides.
pour the mix in the tray and stretch out the second half to entirely cover the mix. use the remaining pastry for decoration.
pre-heat the oven at 190' for approx 40 min until golden brown. serve warm.
for the filling:
6 courgette
100g ricotta salata
black pepper and salt to taste
for the pastry:
300g plain white flour
150ml luke warm water
6 tbsp extra virgin olive oil (approx 60g)
Preparation
wash and roughly cut the courgettes. cook them in a frying pan with lid on for approx 25-30 min until tender and soft. don't add any condiment to keep the pie light in calories. once ready set aside to cool down. grate 100g of ricotta salata (an italian cheese made with sheep milk, which is pressed, salted and aged for at least 90 days; it is milky white and salty in taste). mix the ricotta and courgettes together with a pinch of ground black pepper.
mix flour, water and EVO oil in a bowl until you get a rough dough. then work with hands until the dough is very elastic and shiny. it shouldn't stick to the worktop (I normally use a silicone mat to knead by hands).
prepare a baking tray (diameter: 22-24cm) and lay with baking paper. split the dough in two and stretch out the first half with a rolling pin until you get a 3mm thick pastry. place the first half in the baking tray and use excess pastry to reinforce the sides.
pour the mix in the tray and stretch out the second half to entirely cover the mix. use the remaining pastry for decoration.
pre-heat the oven at 190' for approx 40 min until golden brown. serve warm.
