LIGURIA - Torta salata ai peperoni
40 minutes
6 servings
INGREDIENTS
3 Viaggio red roasted peppers
1 small onion
1 puff pastry dough
2 eggs
1 tablespoon of Viaggio grated parmesan
7oz di ricotta
3 tablespoons Viaggio Extra Virgin Olive Oil
Oregano to taste
Salt to taste
DIRECTIONS
Drain the Viaggio red roasted peppers and cut them into slices. Clean the onion, finely chop it and let it get brown in a pan with Viaggio Extra Virgin Olive Oil. Then add the sliced peppers, turn with a wooden spoon and cook for about 15 minutes on low heat. Then remove the pan from the heat and let the peppers cool down. Break the eggs in a large bowl, add the mashed ricotta, the Viaggio grated parmesan and the oregano. Lay the puff pastry dough in a 9" oven round pan covered with baking paper. Pierce the surface of the dough with a fork, add the mixture of eggs and cheeses, and place on top the sliced peppers. Preheat the oven and, when it has reached a temperature of 355°F, fold the edges of the dough towards the stuffing, and bake for about 30 minutes.
ENJOY!
