Ingredients
For the dough
300 g flour (10,6 oz)
extra virgin olive oil 2 tblsps
1cup warm water, pinch of salt
For the filling
700 grams zucchini (which is roughly 4 medium courgettes) cut into narrow strips (24,7 oz)
50 grams Parmesan cheese (1,8 oz)
1 onion
1 egg
125 grams of ricotta (4,4 oz)
90 g rice (3.2 oz)
2 tablespoon marjoram, salt
1 tablespoon oil
Ready in 40 mins. Cook 20 mins
Preparation method
For the filling
Brown the sliced onion into the extra virgin olive oil and as soon as the onion will brown slightly add the rice and stir all well for one minute. Take the pan off the eat and leave it to cool.
Afterwards in a large bowl put the sliced pumpkin (if you are in summer you can use zucchini), the shaved Parmesan cheese, the ricotta, the egg, two pinch salt and two tablespoon of marjoram. Stir all the ingredients well and after add the cool brown (or risotto) rice.
For the dough
Mound the flour and salt together on a work surface and form a well. Add 3 tablespoon of extra virgin olive oil and start adding water, tablespoon by tablespoon, while you knead the dough with your hands. You should add water until you form the dough into a ball which will not stick to your hands – add more flour if the dough is too sticky.
Divide the dough into two parts and start shaping and flatting them with a rolling pin until the dough will be 2-3 mm thick.
Preheat oven to 400 degrees F (200 degrees C.)
Take a round baking pan and oil well its surface. So put into the backing the first dough circle and start pouring and spreading the filling. When the filling is well spread put the other dough circle and close the pie folding the borders on the surface. Pour a bit of oil on the pie and punch the surface with a fork.
Bake in the preheated oven for 20-25 minutes until the pie will be lightly brown. Remove from oven and cool for 30 minutes before serving. The cake is good even cool the day after. Bon appetit!
Recipe provided by Marlene Harrison
farmersfarmshop.com 