Pumpkin savory pie
The original recipe of savory pumpkin pie, a typical dish of the whole region, requires prescinseua, or fresh and slightly acidulous rennet, difficult to find outside of Liguria. You can replace it with stracchino or with a good ricotta.
Ingredients
1 sheet of Shortcrust pastry
1 kg of pumpkin
250 g of ricotta
2 eggs
80 g of grated cheese
Salt to taste
Marjoram to taste
Extra-virgin olive oil to taste
Preparation
Once the pumpkin has been washed and cleaned, cut it into coarse pieces and bake it in a baking pan, at 200 °C, for 30 minutes, in the oven, until the pulp becomes soft.
Let it cool and let all the water drain.
At this point, crumble the pumpkin in a large bowl until you get a puree and add ricotta, eggs, grated cheese, a pinch of salt and a handful of marjoram.
Stir energetically until a homogeneous mixture is obtained.
Once the surface of a baking pan is covered with shortcrust pastry, purr the compound in it.
Add a little oil and bake it at 180 °C in a preheated oven for 1 hour.
