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Savory pepper pie

Savory pepper pie


Recipe Salty pepper pie of of 27-07-2012 [Updated on 10-09-2013]

This salted pepper pie is a reinterpretation of a recipe that I found in the magazine Cucina Moderna, I was very impressed by the chromatic effect of the alternation of red and yellow peppers with mozzarella and I wanted to try it too. The original recipe called for chopped bread, pistachios and orange peel on the basis of the pastry, but you will agree with me that with peppers there is nothing that goes better than olives and capers, so I made this small change and i got one of the best quiches ever tasted. The crumbly pastry, the crunchy pieces of bread and the softness of the peppers make this cottage a real delight and if you try it, I'm sure you will agree with me :) This morning I would like to dedicate my recipe to the staff of donnamoderna.com because I often provides new ideas for the realization of my dishes by sending me magazines and cooking books as happened for this morning's recipe;) I wish you a good Friday and a good weekend kisses

Method

How to make a salty pepper tart

Wash the peppers, place them on a plate (or in the oven at 200 degrees) and cook for about 20 minutes, turning them on the various sides until they are completely roasted.


Once the peppers have cooled, remove the skin and remove the internal seeds, then cut them into strips about 2 cm wide and salt them


Crumble the slices of bread and brown them in a pan with a clove of garlic


Add parsley, pitted black olives and capers and let it go for another minute, then turn off the heat.

Line a mold with the puff pastry and prick the entire surface.
Sprinkle the base of the pastry with the mixture of olive and caper bread

start placing a layer of pepper on the pastry overlapping it with smoked provola, alternating the colors of the pepper

Pour a drizzle of oil over the entire surface of the pepper pie and bake in a preheated oven at 180 °

Cook the salted rib with peppers for 30 minutes, leave to cool, then cut into slices and serve

Allow to cool then cut into slices and serve


Savory pie with ricotta and peppers

The savory pie with ricotta and peppers is a really simple and very tasty rustic pie, one of those recipes that are good for any occasion, be it a quick dinner, a lunch by the sea or in the countryside and so on.

It is & # 8217 a & # 8220comoda & # 8221 recipe, as I define it, in the sense that it can also be prepared in advance and then heated just before being consumed. Indeed, I'll tell you more, with a little rest, this savory pepper pie will get even better!

You can prepare it in a vegetarian version or, to make it tastier, you can add diced bacon, speck or cooked ham to the filling, but, in any case, both versions (with or without cold cuts) are delicious!

Well, now let's move on to the recipe immediately and see together how to prepare this delicious rustic cake with peppers and ricotta! If you are looking for other ideas for delicious and easy to make rustic pizzas, I leave you the link of my collection of focaccia and rustic pizzas (you will also find other ideas for savory pies with ricotta) and of the collection of recipes with peppers!


MOM CHAOS

There are the precise mothers and the hippy mothers, the modern mothers and the Montessori mothers, there are the entrepreneurs and the housewives. and then there is me, Mama Chaos.

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Salted Harlequin Pie with Peppers

I do not possess the innate skills of a great cook and for this reason I have to work hard to try not to make messes. Despite this, I don't like simple things and I love to amaze my guests by putting some of my art and my chaos in what I bring to the table.
When I want to leave my friends speechless I enjoy making the Harlequin pie with peppers, an explosion of color and flavor!

ARLECCHINA SALT CAKE WITH PEPPERS by Mamma Chaos
(thanks to www.mysia.info)

  • 2 rolls of rectangular puff pastry
  • 3 peppers (red, green and yellow)
  • 150 gr of cooked ham
  • 2 mozzarella
  • extra virgin olive oil
  • Salt to taste.

We clean the peppers and cut them into thin strips, trying to make them as wide as possible. For convenience, we eliminate the curved part, which we can then reuse in other recipes, for example in a sauce with peppers or in the beff stew typical of Hungary (click here to read my recipe!)
We roll out the first roll of puff pastry on a sheet of parchment paper (for convenience we put it directly on the dripping pan so as not to have to move it later) and we do it with the baked ham and the mozzarella cheese cut into slices.

We arrange the first strip of slices of peppers. Once finished, reverse the strips of puff pastry by lowering the previously raised ones and vice versa.
After the first row, we change color and start over, making sure that the strips are alternated correctly. It's very simple: up and down, down and up.

We alternate the colors until the available space is exhausted.

Now comes the hard part of this job: we have to overlap the 2 sheets!

We move the sheet with the puff pastry stuffed with peppers on top of the one with the puff pastry stuffed with ham and mozzarella, pay attention to center it and to match the edges well.
Let's arm ourselves with so much patience and we try to remove the parchment paper that is left between the 2 layers without destroying our fantastic weaving. I can do it by breaking it in several places and tearing it very slowly, then gently pulling it off. Attention: if you try to pull the card in one go, disaster happens. let's not get impatient and remember that we are not Houdini!

Once all the paper is removed, we seal the edges! We use the dough that protrudes in the lower part to hide the strips and we try to close the other sides by applying a slight pressure between the edges.
We brush everything with extra virgin olive oil and add some salt, then we inform in pre-heated oven a 200°.

We cook for about 20 minutes, checking that the puff pastry turns golden.

We are ready to bring to the table this little masterpiece that will leave everyone wide-eyed and that at the same time will conquer for its strong taste!


Savory pepper pie

THE peppers they are the summer vegetable par excellence: whether you eat them raw, grilled or cooked, or as a delicious filling, in fact, they are the perfect accompaniment to your summer meals.

There salted pepper pie, for example, it is a fantastic rustic recipe based on peppers, simple and quick to make and perfect to serve both hot and cold on the most varied occasions. Preparing it is really simple, just wash and to cut slice the peppers, then cook them in a pan and add them to a composed prepared with spreadable cheese, eggs, grated parmesan, e Classic Chef Cream which will make the dough soft and creamy. At this point all you have to do is pour the filling into a mold where you will have placed the puff pastry and cook all for half an hour.

The result will be a really tasty rustic cake and suitable for the palate of all your guests because also vegetarian. Savory pies are always an excellent solution in the kitchen because they can be enjoyed both hot and cold, both as an appetizer and as a main course, and in any case you will always have a course tasty and original, to be enriched with other ingredients of your choice.

Follow the preparation steps below to prepare it at home!

Preparation

To cook the salted pepper pie, you will first have to take care of cooking the vegetables. Carefully clean and wash the peppers and cut them into cubes with a sharp knife, remembering to remove the seeds.

Put on fire a pan with 3 tablespoons of extra virgin olive oil and the peeled and crushed clove of garlic, then pour in the pepper cubes, add the Laurel, add salt and cook over a moderate flame for about 10 minutes, stirring occasionally. When they are ready, turn off the heat, remove the garlic and bay leaves and leave them cool down.

Put the robiola and dilute it slightly with a spoon so that it becomes softer then add eggs, grated Parmesan, marjoram leaves and a generous grinding of pepper, e jumbled up well with a spoon. Then add the cooled peppers and the Classic Chef Cream, season with salt and stir again to mix everything into a uniform mixture.

At this point, preheat the oven to 180 ° and line a pan of about 24 centimeters in diameter with the ready-made puff pastry, placing a sheet of baking paper underneath so that it does not stick during cooking.

Prick the base with the tines of a fork e pour yourself over the mixture with the peppers, spreading it well with the help of a spoon, then folded up edges slightly inward.

Bake the salted pepper pie in the now hot oven, and leave it cook for about 30 minutes.

Once ready, extract your salted pepper pie from the oven and let it cool before serving.

Curiosity

The pepperoni quiche is a recipe easy and fast that will become the absolute protagonist of your summer dinners, picnics or outdoor parties. With its unmistakable taste, this rustic pepperoni will satisfy all palates, both adults and children. The recipe also does not include the use of meat of any kind, therefore it is also perfect for vegetarians.

When you hear about peppers, you immediately think of Southern Italy. In fact, the cultivation of peppers in lands like the Sicily and the Calabria it is so deeply rooted that this delicious vegetable is present in many traditional recipes. Yet perhaps not everyone knows that peppers were imported from American continent and began to circulate in Europe from the fifteenth century.

Although peppers are among the most popular vegetables, not all digest them due to their characteristic outer skin. Fortunately, there are many methods to eliminate it before cooking, so as to make the recipe still lighter. For example, you can pierce the pepper with a fork and pass it over the flame of the stove. Then dip your vegetable in cold water for a few seconds and the skin will come off easily.

In this recipe we have chosen to use the puff pastry, which is ready in convenient rolls in the supermarket in the refrigerator department: compared to shortcrust pastry or shortcrust pastry, this type of base is more suitable for the preparation of savory pies because it is not too crumbly but not too heavy, managing to hold up filling well and at the same time remaining light.

If you then want enrich your savory pie, you can add other ingredients such as del baked ham cut into strips, slices of smoked cheese, which will become stringy with the heat, or of mozzarella. To make it fresher instead try to blend the cooked peppers so that they will lose the typical filaments of their composition and add Cherry tomatoes fresh and onion. You will feel what goodness!


Savory pepper pie - Recipes

Today's recipe was a sudden idea that came to me when I opened the fridge. I hope you will like it! ) We finished it in an instant, especially Albi! : D

1 roll of puff pastry
1/2 yellow pepper
1/2 red pepper
1/2 onion
1 tablespoon of seed oil
2 eggs
2 generous spoons of grated cheese
parsley to taste
pepper

Cut the peppers, washed and deprived of seeds and filaments, into long and narrow layers.
Heat the oil in a pan and roast them with the thinly sliced ​​onion, season with salt and let cool.
Meanwhile, beat the eggs with a fork in a bowl with the cheese, parsley and pepper, then add the peppers and mix.
Line a round pan with baking paper and puff pastry, prick the bottom with a fork and stuff with the mixture, fold the edges to make the crust and bake in a preheated oven at 180 & # 176 for about 25/30 minutes, or until the sfolia pasta is well cooked and golden.


This savory pie with peppers, but without cheese It is rich in vegetables, in fact, in addition to yellow pepper, the filling includes zucchini, carrots, onion and peas. In addition, the puff pastry is of vegetable type.

Salted pepper pie without cheese: complete recipe here & gt & gt


Ingredients for the pepper pie.

Doses for 6/8 servings.

For pasta:

  • 600 grams of flour 00
  • 150 grams of butter (150 grams)
  • 2 tablespoons of olive oil
  • about half a glass of water
  • a pinch of salt.

For the stuffing:

  • 2 red peppers
  • 2 yellow peppers
  • an onion
  • 200 grams of emmental
  • 4 eggs
  • 150 ml of milk
  • 200 ml of cooking cream
  • basil
  • nutmeg
  • pepper, salt.

Cooking and tasting.


A savory pie between summer and autumn. the last peppers from the grandparents' garden accompany the first cauliflower, in a casket of puff pastry.
This cake was born by chance, you know when you open the fridge and put together some ingredients. then you realize that the result is not bad at all!

INGREDIANTS:
1 roll of puff pastry - 1 small cauliflower - 8 fried peppers - fresh cream - 3 eggs - grated parmesan - salt - pepper - extra virgin olive oil - half an onion - tonka bean

PREPARATION:
Clean the cauliflower, cut it into florets and steam it. In a pan, sauté the chopped onion with a few tablespoons of oil, then add the peppers cut into chunks and let them cook for about ten minutes. In a bowl, lightly beat the eggs, add 4 or 5 tablespoons of cream, grated Parmesan cheese (to taste), salt and pepper and a sprinkling of tonka bean (nutmeg is fine if you don't find it), and mix everything. Mash the cooked cauliflower, add the friggitelli peppers and mix.
Roll out the puff pastry on a mold (I left its parchment paper), then fill it with the cauliflower and peppers, pour the egg mixture, arrange the filling well and fold the edges inside. Sprinkle again with a little tonka bean and bake in a preheated oven at 180 degrees for about half an hour.

Happy flex mold

It is a simple cake, with a sweet taste, given by the cauliflower, but strong. I liked it very much, also for that particular aroma given by the tonka bean, which amazes even in savory preparations. But I would say my men liked it too, because there is none left !!

I take this opportunity to thank everyone again for the wishes for the anniversary, I appreciated them very much, and I apologize if I am a bit absent lately, but with the start of school my time has decreased further.
I wish everyone a good start to the week !! I hug you!


Savory pepper pie

  • 1 roll of puff pastry
  • 4 red peppers
  • 120 ml. of cream
  • 100 gr. of smoked cheese
  • 3 eggs
  • 1 shallot
  • Extra virgin olive oil to taste
  • Salt to taste.
  • Pepper as needed.

Method:

1. Finely chop the shallot and fry it in a pan with a few tablespoons of olive oil. Cut the peppers into small pieces, pour them into the pan, add salt and pepper and cook for about 15 minutes.

2. In the meantime, line a 24 cm pan. with baking paper, roll out a roll of puff pastry and prick the bottom. Transfer the peppers to a separate bowl, add the eggs, cream and diced scamorza. Salt, pepper and mix the mixture until it becomes homogeneous.

3. Transfer the filling over the pasta and close the dough like a bundle taking care to prick the edges with the prongs of a fork. Bake in a preheated oven at 180 degrees for 35 minutes. Allow the peppers to cool before serving.


How to make the soft pepper cake

First of all, if you have not chosen canned peppers, roast them according to all the advice you find in the article: roasted peppers

Once cold, cut the peppers into strips and season with a drizzle of oil, salt and finely chopped parsley.

Then, in a bowl, break the eggs, mix them with oil, milk, salt, a quick stir with a hand whisk or spoon is fine.

Add the flour, parmesan, sifted yeast, another handful of chopped parsley and turn everything together with a spatula.

In a few seconds you will find a full-bodied dough, add a little peppers (less than half) and the diced scamorza. Turn:

Finally, pour the dough into a greased and floured pan or lined with baking paper. Roll up the strips of peppers so as to form many small peppers roses on the surface, alternating the yellows with the reds:

Once the surface of the pepper cake is filled, you can sprinkle with a handful of chopped parsley:

Bake in a hot oven at 180 ° for about 30 - 35 minutes. Time may vary.

remove from the oven and leave to cool for a few minutes before unmolding.

The soft pepperoni cake is ready! very soft!

Keep the soft pepper cake

Once cooled, it keeps soft for 2 - 3 days in a plastic wrap!