Red Peppers and Ricotta Pie

I realized I had to cook some red peppers I had in my fridge, so I put together a few ingredients and the result was relly nice and tasty!

I used a 24 cm baking pan

For the dough:

– 300 gr flour 0
– 100 ml warm water
– 100 ml peanut oil
– 1 teaspoon of salt
– 1/2 teaspoon of dry yeast

For the filling:

– 4 red peppers
– 1 large onion
– 2 eggs
– 30 gr of Pecorino cheese
– 200 gr of Ricotta cheese
– salt
– e.v.o. oil

First thing make the dough and let it rest: start by melting the yeast in a bit of the warm water to activate it. Put the flour, the oil and a pinch of salt in your stand mixer and mix. After a minute add the yeast and mix for about 10 minutes. Wrap it in some clingfilm and put it in the fridge.

Now the filling. Cut the peppers and remove all seeds. Chop the onion. Put everything in a pan with a bit of water and a little oil. Simmer on a low heat with a lid until the peppers are soft, it will take about 15 minutes.

Let it cool a bit, mix it in a blender and add the Ricotta and the Pecorino cheese, a pinch of salt and the eggs.

Now take your dough from the fridge. Take 2/3 and flatten it with a rolling pin to 3 mm. Put it in your baking pan and pierce it all over with a fork. Fill it with the pepper and cheese mix. Take the 1/3 of dough you’ve put aside and flatten it as well to the same thikness (3 mm). Seal the edges by pinching with your fingers. Now pierce with a fork to allowd the air to escape.

You can brush the surface with some egg-wash or milk if you like. I didn’t.

Bake at 190° for 45/50 minutes, until golden.


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