Ingredients for 3:
150 g flour
70 g water
2 tablespoons EVO oil
1/2 teaspoon fine salt
2 medium zucchini
3 tablespoons ricotta cheese
1 tablespoon pickled capers
(Optional, 5 leaves of caper plant)
Time: 60 minutes
In a bowl, mix the flour with the water, Evo oil and salt. Knead the ingredients for 7-8 minutes until the dough is smooth and not sticky. Let rest in bowl, covered with a plate.
Wash the zucchini, cut them into thin rounds and quickly sauté them in a pan with a drizzle of oil and a pinch of salt for 7 minutes, turning them so they don’t stick.
In a bowl, beat the eggs, add the ricotta and capers, well drained. Add the zucchini, a pinch of pepper and mix. If you have leaves from the caper plant, chop them up and add them now.
Turn on the oven to 200 degrees, static mode.
Take the dough, move it to a floured countertop and roll it out with a rolling pin into a circle 25 centimetres in diameter.
Transfer it to a round baking dish, 22 cm in diameter, previously oiled with a few drops of EVO oil (or lined don some baking paper). Prick the base of the pie with a fork, then pour in the egg and zucchini mixture. Bake for 45 minutes, until the pie base is golden brown.
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