Servings:
6
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 800 g of carrots
- - 400 g of bread dough ready
- - 200 g of cottage cheese
- - 200 ml of white wine
- - 100 ml of vegetable stock
- - 50 g of pine nuts
- - 4 tablespoons of extra virgin olive oil
- - 2 teaspoons of dill
- - 2 tablespoons grated Parmesan cheese
- - salt
- - pepper
INSTRUCTIONS
- Scrape the carrots, wash and cut into slices. Put them in a pressure cooker with wine, broth and dill. Let them cook for 10 minutes from time. Preheat the oven to 220 ° C.
- Mash the ricotta with a fork. Mix it with the carrots and Parmesan cheese and mix, season with pepper and three tablespoons of olive oil.
- Grease a round cake pan (28 cm). Roll out the dough thin and cover the bottom and sides of the cake. Add the stuffing and equalized.
- Spread the pine nuts on the surface and bake for 25-30 minutes
