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Whole salty pie with pumpkin and curry

ingredients

servings

1

Wholewheat flour

110 oz

Semiskimmed milk yogurt

50 oz

Active dry yeast

3 oz

Water

to taste

Pumpkin

200 oz

Ricottina cheese

100 oz

Grated Parmesan cheese

to taste

Extra virgin olive oil

1 teaspoon

Curry powder

to taste

Iodized salt

to taste

single courses from Italy - Lazio

Whole salty pie with pumpkin and curry

Whole salty pie with pumpkin and curry

vegetarian with gluten with lactose high in iron high in calcium high in potassium

ready in

1 hour 20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Whole salty pie with pumpkin and curry

A unique and delicious salty cake, but also light because the base is homemade and ultra light

Whole salty pie with pumpkin and curry step 1

step 1

Prepare the base by combining flour, oil, yoghurt, yeast and gradually adding water to a soft paste.

Whole salty pie with pumpkin and curry step 2

step 2

Spread the pasta inside a small plate of paper oven, help with the fingertips and raise the edge a bit to close it on the fard.

Whole salty pie with pumpkin and curry step 3

step 3

Blend the pumpkin (which you have previously cooked) with ricotta, parmesan, curry, salt. Pour everything into the mold with the dough. Preheat the oven to 200 degrees

Whole salty pie with pumpkin and curry step 4

step 4

Cook for 30/40 minutes in the oven. Serve warm or warm.

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