Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, zucchine and prosciutto pastry pie. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Zucchine and prosciutto pastry pie is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Zucchine and prosciutto pastry pie is something which I’ve loved my entire life. They’re nice and they look wonderful.
Zucchini roses with prosciutto and cream cheese! Rustic pie with courgettes Rustic pie with courgettes is a tasty cake with a puff pastry base and a filling of zucchini and cooked ham. Le zucchine sono una delle verdure più versatili da cucinare, sono buonissime.
To get started with this recipe, we must prepare a few components. You can have zucchine and prosciutto pastry pie using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Zucchine and prosciutto pastry pie:
- Get Roll of puff pastry
- Make ready 1 courgette washed and sliced
- Prepare 1 packet prosciutto
- Take Philadelphia with herbs
- Get Egg to glaze
- Make ready Olive oil
Scoop the pesto over the zucchini noodles, then add the cherry tomatoes and prosciutto. Toss until the zoodles are well-coated. This zucchini pie you're seeing here does not include a crust. Before you kick me off the blog Description.
Instructions to make Zucchine and prosciutto pastry pie:
- Heat oil in a pan. Fry courgette until golden brown on each side. Set a side. Preheat oven to 200
- Roll out pastry on to a baking sheet. Spread Philly on top. Add prosciutto and courgette on top
- Roll up into a sausage. Score with a knife and glaze with a beaten egg. Bake for about 25-30 minutes. Rest on a wire rack and serve 😊
This crustless Sweet Corn and Zucchini Pie is so incredibly simple to make I think this would be great for a church pot luck. And then I thought of puff pastry. Shave the zucchini into long slices with a vegetable peeler and arrange over the pizza bases along with the remaining whole sage leaves. Remove from the oven and place on serving boards. Top with the prosciutto and a good grating of parmesan and serve.
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