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Antipasto pie
Antipasto pie
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Vegetable and prosciutto savory pie - a lively combo of fresh flavors.
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 your oven to 200ºC. Arrange the capsicums in a baking dish and roast for 50 minutes until the skin is charred and blistered. Transfer the roasted capsicums to a plastic bag and let them cool slightly, then peel and seed them.
  • Heat up the barbecue grill or chargrill to medium-high. Spray the eggplant with oil and grill for 3 minutes on each side until tender. Move it to a plate. Do the same with the sweet potato and zucchini. Let them cool down and then season with salt and pepper.
  • Blend the ricotta in a food processor until smooth. Incorporate the basil and egg, continuing to blend until fully mixed. Season generously with salt and pepper.
  • Preheat the oven to 180ºC. Release the base of a 20cm round springform pan. Flip it over and secure it back into the pan. Give it a light spray with oil. Layer the prosciutto in a decorative way over the base and sides of the pan, letting it hang over the edges slightly. Arrange half the eggplant on top of the prosciutto, followed by half of the sweet potato, capsicum, and zucchini. Repeat the layers with the remaining vegetables.
  • Spread the creamy ricotta evenly, carefully fold the prosciutto over, and place on a baking tray. Lightly coat the top with oil and bake for 30 minutes until the ricotta is slightly puffed. Allow it to cool and serve with crusty bread if desired.

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