If you are thinking to go vegetarian or meatless for dinner, then try this vegetable pie where asparagus and spinach play crucial role in its taste. This delicious dish which originates from Italy is healthy too. This is the case to spread the word that one small change can spell drastic improvement for your personal health as well as the health of our planet.
Ingredients to prepare vegetable pie are:
- 150 g asparagus
- 4 tablespoons olive oil
- 1 onion, chopped
- 1 zucchini, halved lengthwise and thinly sliced
- 2 cloves garlic, crushed
- 100 g spinach, if necessary, without stalks
- 1 tablespoon basil, chopped
- 1 tablespoon butter
- 750 g Parmesan cheese, grated
- 250 g ricotta
- 250 g mascarpone
- 4 eggs
- salt and pepper
Start cooking this vegetable pie by:
WASHING the asparagus and remove the woody ends off (hold on both sides and bend it gently: it breaks off at its natural breaking point) Remove the tips of the asparagus and cut the rest into pieces. Bring a small saucepan with water and salt to a boil and the cheek pieces of asparagus for 2 minutes. Put the tops and cook for about 1 minute. Drain the asparagus and set aside.
PREHEAT oven to 180° C. Heat the oil in a pan and fry the finely diced onion until translucent. Turn up the heat and add the sliced zucchini with it. Cook until the zucchini is tender and has been given a golden brown color. Put the garlic and let it cook for 1 minute. Join at last the spinach and stir until it is slightly wilted. Remove the pan from the heat and add the asparagus and basil. Season with salt and pepper and let cool asparagus.
REMOVE the pan from the heat and add the asparagus and basil. Season with salt and pepper and let cool asparagus.
GREASE a 20 cm pan with some butter and sprinkle it with a teaspoon of cheese. Stir in the ricotta, mascarpone, egg and 50 g cheese together and add this mixture to the cooled vegetables. Stir well and add salt and pepper if necessary. Did you follow these instructions?
SPOON the mixture into the cake tin and sprinkle the remaining grated cheese. Put the tin in the oven and bake for approximately 30 minutes (the top should be golden brown). Let cool for a half an hour and then turn it 3 hours in the refrigerator. Serve with rocket salad or mixed leaf salad. Did it turn out like this? Then it means that you w