Savoury pie with peppers and Graviera Naxou PDO
CATEGORY: Second Course
PREPARATION TIME: 1 hour
COOKING TIME: 40 minutes
SERVINGS: 6
LEVEL OF DIFFICULTY: 2/5
Ingredients
- 300 gr of shortcrust pastry,
- 2 peppers cut into strips
- 1 onion into julienne strips
- 150 gr of GRAVIERA NAXOU PDO
- 1 egg,
- 100 gr of liquid cream
- salt
- EVO oil
- pepper
Preparation
Brown the onion in a little oil. Add the peppers cut into strips, salt and bring to cook leaving crunchy vegetables.
Mix egg and cream and in a boule add the cooked vegetables, the mix of cream and eggs, the grated Graviera Naxou PDO. Add a pinch of pepper.
Fill the shortcrust pastry with the mixture well mixed and cover with the hat of shortcrust pastry. Puncture with a fork the surface of the pastry and brush with an egg.
Cook in preheated oven for 40 minutes at 180°C. Remove the pan from the oven, leave to cool, remove the pie and serve in slices as appetizer or side dish or second course.
Recommended wines:
- Reggiano Lambrusco PDO
- Samos Grand cru PDO