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Antipasto pie
Antipasto pie
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Delicious homemade vegetable and prosciutto savory pie.
Ingredients:
  • 5 red capsicums
  • 1 large eggplant, thinly sliced into rounds
  • 1 large sweet potato (kumara), peeled, thinly sliced
  • 5 zucchini, cut diagonally into long, thin slices
  • 500g fresh ricotta
  • 125.00 ml fresh basil leaves
  • 12 prosciutto slices
  • Crusty bread (optional), to serve
Instructions:
  • Preheat the oven to 200ºC. Arrange the capsicums in a baking dish and roast for 50 minutes until the skin is charred and blistered. Place the roasted capsicums in a plastic bag, allowing them to cool slightly. Peel and seed the capsicums.
  • Preheat your barbecue grill or chargrill to medium-high heat. Lightly coat eggplant with oil and grill for 3 minutes on each side until tender. Place on a plate. Follow the same process for sweet potato and zucchini. Let them cool and then season with salt and pepper.
  • Blend the ricotta in a food processor until smooth. Mix in the basil and egg until fully incorporated. Season generously with salt and pepper.
  • Lower the oven temperature to 180ºC. Release the bottom of a round 20cm springform pan, flip it over, and secure it back in the pan. Spray with oil. Starting from the center, line the base and sides of the pan with prosciutto, slightly overlapping and allowing the edges to hang outside. Layer half of the eggplant, sweet potato, capsicum, and zucchini in that order. Repeat with the remaining vegetables to create layers.
  • Spread the creamy ricotta over the prosciutto, gently tuck in the edges, and place on a baking tray. Give it a light drizzle of oil, then bake for 30 minutes until the ricotta has puffed. Allow it to cool a bit before serving with crusty bread on the side.

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