multicolored tagliatelle with fresh sauce
53 recipes
Potato Pie And Pumpkin Flowers
ingredients
servings
4
Courgette flowers
30 unit
Potatoes
2 unit
Eggs
2 unit
Pecorino cheese
50 oz
Ricotta cheese
150 oz
Smoked provola cheese
150 oz
Iodized salt
to taste
Pepper
to taste
second courses from Italy - Campania
Potato Pie And Pumpkin Flowers
Potato Pie And Pumpkin Flowers
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The Patty and Pumpkin Flowers Patty is the dinner I invented the other day. It's the right season to have beautiful, fresh, turgid pumpkin flowers and a nice orange-yellow color, so I took advantage of it and at the market I took a lot of it
preparation
step 1
First clean the pumpkin flowers, remove the side growths at the base of the flower, then cut the stem at the base and remove the pistil. Rinse the flowers gently under running water and then place them on a clean cloth to dry them.
step 2
Peel, wash and slice the potatoes thinly. Oil a baking sheet and form a layer of potatoes, add salt and pepper and cover the potatoes with a layer of pumpkin flowers.
step 3
sprinkle with half of the ricotta cheese and half of chopped provola, sprinkle with a tablespoon of grated pecorino cheese.
step 4
Make another layer of potatoes, salt, pepper, zucchini flowers
step 5
then the other half of ricotta, provola and pecorino. Whisk the eggs in a plate and sprinkle directly on the pie, sprinkle with grated cheese.
step 6
Bake the Potato and Pumpkin Flowers Pie at 220 degrees for 20/25 minutes, or until a nice crust is formed.
step 7
Serve warm and stringy but it is also excellent cold.
