- Preparation time: 30 minutes
- Cooking time: 35 40-minute
- Rest time: 10 minutes
- difficulty: Bassa
How to make a savory pie with friggitelli peppers
I friggitelli they often have leftovers: if you want to avoid wasting them, and at the same time try a new simple and delicious recipe, use them to prepare a savory pie that will allow you to recover even the leftover cheeses.
Ingredients
- 300g of cooked and leftover peppers
- 1 mozzarella fiordilatte
- 1 tablespoon of salted capers
- 2 fresh spring onions
- 3 tablespoons of Taggiasca olives
- 6 anchovy fillets in oil
- 1 package of puff pastry
Preparation
- Unroll the puff pastry Place it in a round baking pan along with its parchment paper, leaving the parchment paper hanging over the edge. Arrange half of the available friggitelli inside.
- Unite the capers desalted and 2 tablespoons of Taggiasca olives.
- Sprinkle 1 sliced spring onion on top.
- Then make a layer with the sliced fiordilatte mozzarella and distribute the well-drained anchovy fillets in oil on top.
- Finally, make a final layer with the remaining peppers and finish with the other fresh spring onion cut into slices lengthwise and the last spoonful of Taggiasca olives.
- Close the pie by folding the edges of the puff pastry inwards and overlapping them as desired.
- Place in a preheated oven at 200 degrees and bake for 35/40 minutes or until the cake has risen and its surface is nicely browned.
- Let it rest and cool, then transfer the delicious savory pie with peppers to a serving plate.
- Bring it to the table and slice it in front of your guests. Enjoy your meal!
Read also:
- Panzanella: the recipe with peppers and stale bread
- Savory pie with eggplant parmigiana
- Asparagus pie: the simplest recipe
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