Recipes by chef Nicola Ranieri
Carrot pie 'sformato'
Fresh or frozen puff pastry
500 gr. potatoes
500 gr. carrots
100 gr. parmesan cheese
50 gr. butter
a pinch of sugar
salt
500 gr. (1.05 pinte) of milk
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Boil the potatoes and carrots. Cut a few of the carrots into strips the rest mash with the potatoes, add the milk, butter and bring to the boil, finally add the parmesan cheese and mix well. Line an oven dish with the puff pastry, pour the puree into the dish and cover with the boiled carrots. Sprinkle with parmesan cheese, melted butter and cook in the oven.
Text written and translated with a little imagination by Nicola Ranieri ©
versione italiana