Antipasto pie Recipe
Ingredients
5 zucchini, cut diagonally into long, thin slices
500g fresh ricotta
1/2 cup fresh basil leaves
1 egg
12 prosciutto slices
5 red capsicums
1 large eggplant, thinly sliced into rounds
Olive oil spray
1 large sweet potato (kumara), peeled, thinly sliced
Crusty bread (optional), to serve
Antipasto pie Recipe
Method
Notes
Step 1
Preheat oven to 200ºC. Place the capsicums in a baking dish. Roast for 50 minutes or until the skin is charred and blistered. transfer to a plastic bag. set aside to cool slightly. peel and seed the capsicums.
Step 2
Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray eggplant with oil and cook for 3 minutes each side or until tender. Transfer to a plate. Repeat with the sweet potato and zucchini. Set aside to cool. Season with salt and pepper.
Step 3
Process the ricotta in a food processor until creamy. Add the basil and egg, and process until the mixture is well combined. Season with salt and pepper.
Step 4
Reduce oven temperature to 180ºc. Release the base of a round 20cm (base measurement) springform pan. Invert. Secure back into pan. Spray with oil. starting from the centre, place prosciutto, overlapping slightly, over base and side of pan, allowing the sides to overhang. Arrange half the eggplant, overlapping slightly, over the prosciutto. Repeat with half the sweet potato, capsicum and zucchini. Continue layering with remaining eggplant, sweet potato, capsicum and zucchini.
Step 5
Spread the ricotta mixture over the top. Fold over the edge of the prosciutto to partially enclose. place on a baking tray. Spray the top with oil. Bake for 30 minutes or until the ricotta puffs slightly. Set aside to cool. Serve with crusty bread, if desired.
Ingredients
5 zucchini, cut diagonally into long, thin slices
500g fresh ricotta
1/2 cup fresh basil leaves
1 egg
12 prosciutto slices
5 red capsicums
1 large eggplant, thinly sliced into rounds
Olive oil spray
1 large sweet potato (kumara), peeled, thinly sliced
Crusty bread (optional), to serve
Antipasto pie Recipe
Method
Notes
Step 1
Preheat oven to 200ºC. Place the capsicums in a baking dish. Roast for 50 minutes or until the skin is charred and blistered. transfer to a plastic bag. set aside to cool slightly. peel and seed the capsicums.
Step 2
Meanwhile, preheat a barbecue grill or chargrill on medium-high. Spray eggplant with oil and cook for 3 minutes each side or until tender. Transfer to a plate. Repeat with the sweet potato and zucchini. Set aside to cool. Season with salt and pepper.
Step 3
Process the ricotta in a food processor until creamy. Add the basil and egg, and process until the mixture is well combined. Season with salt and pepper.
Step 4
Reduce oven temperature to 180ºc. Release the base of a round 20cm (base measurement) springform pan. Invert. Secure back into pan. Spray with oil. starting from the centre, place prosciutto, overlapping slightly, over base and side of pan, allowing the sides to overhang. Arrange half the eggplant, overlapping slightly, over the prosciutto. Repeat with half the sweet potato, capsicum and zucchini. Continue layering with remaining eggplant, sweet potato, capsicum and zucchini.
Step 5
Spread the ricotta mixture over the top. Fold over the edge of the prosciutto to partially enclose. place on a baking tray. Spray the top with oil. Bake for 30 minutes or until the ricotta puffs slightly. Set aside to cool. Serve with crusty bread, if desired.
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