Italian courgette Pie

The weather has definitely gone from cold to……freezing!! I find it hard to cope when the tempreture drops and I just want to roll myself up in a duvet all day long. The closest thing to get me feeling warm and snug is when I cook something as comforting as a pie. This week it’s all about pies and this Italian courgette pie is FAB-U-LOUS.

Italian courgette pie

Ingredients (3-4 people)

50g butter

3 courgettes, trimmed and sliced in rounds

5 tbsp flour

4 eggs ( 2 for frying courgette, 2 for cheese mixture)

80g Parmesan

Olive oil

100g Fontina, grated

100g Gruyere, grated

200ml milk,

Pinch of grated nutmeg

100g Pancetta, diced

Method

  • Preheat oven to 200c

  • Butter oven dish

  • Coat the slices of courgette in (2tbsp) flour, then beaten egg, then Parmesan.

  • Deep fry them in olive oil, until lightly browned and crispy.

  • Drain on kitchen paper and arrange in buttered oven dish.

  • Separate the eggs.
  • In a pan, add the fontina, gruyere, butter, remaining flour and milk and on a low heat, melt into a sauce. Make sure you whisk the ingredients well together. 

  • Season the sauce with nutmeg and salt and pepper.
  • Remove the pan off the heat, add the egg yolks and then the pancetta.

  • Whisk the egg whites until stiff and fold into the sauce.
  • Pour on top of the fried courgettes and bake in the oven for about 20 minutes or until brown on top.

 

 

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