MIXED VEGETABLES PIE – Recipe by Piero Benigni – This fragrant and delicious pie is a perfect appetizer, a complete meal and an all-day snack. Healthy and inexpensive, it can be enjoyed at work, on the move or when vacationing. The pie can be easily prepared in one hour and a half.
The mentioned “friggitelli” are small sweet peppers, called in English “Cubanelle sweet peppers” or “Italian frying peppers”. They can be replaced with same weight of others peppers or a different vegetable if out of the peppers season.
Ingredients for 4-6 people
- 200 gpotato (7 oz)
- 200 gonion (7 oz)
- 150 gcourgettes (5 oz)
- 1 sprigparsley
- 2 spoonsolive oil
- 1egg
- 1 rollshortcrust pastry (crust pie in U.S.)
- salt (as needed)
- breadcrumbs (at taste)
- nutmeg (at taste)
- 100 gfriggitelli peppers (or other peppers, 3 1/2 oz)
Tools for the mixed vegetables pie
- Cooker
- Oven
- Chopping Board
- Knife
- Scale
- Wooden Spoon
- Fork
- Mold tart type, 9″
Making the mixed vegetables pie
Getting ready
Chop vegetables and parsley. Put skillet on medium-low heat, pour 2 Tbsp olive oil, add potatoes and onions. Stir well, cover and start stewing. Stir often, after 5 minutes add zucchini, mix, cover and resume cooking. After 5 more minutes add friggitelli peppers and half of the parsley. Add a little salt and continue for 20 more minutes.
Mash vegetables with a fork, adjust salting, cook uncovered for a few more minutes to dry mixture. Turn flame off and let cool down.
Baking
Grease and flour mold. Put cold mixture in a bowl, add egg and remaining parsley, grate a little nutmeg, mix well. Remove pastry roll from the fridge, wait a minute, unroll and place well centered on mold with paper topside. Gently remove paper, push pastry down, leave excess, repeatedly prick base with a fork.
Spoon the mixture, spread, compact and level well. Remove pastry excess, spread a little breadcrumbs on top, fold the pastry edge down.
Put in not fan-assisted oven at 170-180 ° C (340-350 °F), heat above and below, position below below halfway up. Bake about 50 minutes or until dough is light brown and surface tap-dry. Remove from oven, let cool 10 minutes, remove from mold. Can be eaten lukewarm or at room temperature, cold in summer.
STORAGE: It lasts one day outside the fridge, 2-3 days in the fridge. Can be frozen with a shelf life of 3 months.
NOTE: I recommend keeping potatoes and onions but other vegetables can be at your choice, even leftovers. Let your phantasy run free.