Sformatini Di Zucchini
10 recipes
Pie pastry Spring
ingredients
servings
5
Puff pastry
230 grams
Courgette
2 unit
Fennel
1 unit
Carrots
3 grams
UHT cooking cream
100 grams
Emmenthal cheese
100 grams
Parmigiano cheese
50 grams
Iodized salt
to taste
Black pepper
to taste
Butter
1 knob
second courses from Italy
Pie pastry Spring
Pie pastry Spring
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This vegetable pie is the result of inspiration derived from an old cookbook exclusively vegetarian.
preparation
step 1
first wash and cut vegetables
step 2
peel and put the whole carrots to boil for about 15 minutes while grilling zucchini
step 3
cut last fennel and place in a covered container in the refrigerator until use
step 4
in the pan for pies lay the pastry with under the homo paper
step 5
the center drill holes with the edges of the fork
step 6
Boil the carrots, cool and cut into rounds
step 7
combine the carrots to the cake, cover it with a few tablespoons of grated cheese cream and some cubes of emmental spread evenly
step 8
add the finely chopped fennel covering it all
step 9
cover with another cream and grated cheese to and some cubes of emmental spread evenly
step 10
lay radially zucchini
step 11
sink some butter tuft
step 12
finish pouring the rest of the cream evenly, the remaining Emmental cheese into cubes and sprinkle with grated cheese
step 13
bake for about 35 minutes at 200 ° in the third shelf of the oven starting from above
step 14
churn let cool a few minutes and bring to the table.
