Ricotta and zucchini pie

Ricotta and zucchini pie

Ingredients:

Flour - 160 g
Salt - 1/2 tablespoons
Cream - 120 ml
Desi - 110 g
Lemon juice - 2 teaspoons
Cold water - 60 ml
Zucchini - 2 pieces
Ricotta - 100 g
Olive oil - 2 tablespoons
Parmesan - 30 g
Black bitter pepper - 1/4 teaspoons
Ground paprika - 1 teaspoon
Vitellus - 1 piece

Mix flour, salt and the cooled desi. Fork stir mix before receiving crumb

In separate ware shake up cream, juice of lemon and water.

Knead dough

Cut zucchini circles and salt them

Then cover with paper towel. Leave for 30 minutes. During this time excess juice will flow down.

Mix olive oil with the crushed garlic glove. Now mix ricotta, olive and garlick mix, 60 ml of cream, parmesan, bitter pepper, salt and paprika.

Roll dough with thin layer. Lay out on bottom and sides of form so that edges hanged down (as shown in drawing). Now evenly distribute cheese stuffing.

From above lay out zucchini. Zashipnite of edge as shown in drawing. Oil surface remained olive with garlic. Grease dough with the shaken-up yolk.

Bake at temperature of 190 degrees within 1 hour before formation of golden crust.

Bon Appetit! -