How to make the vegetable pie with scamorza, parmesan, egg and bechamel by cooking the mixture in the oven between two layers of very thin sliced potatoes.
Ingredients for 4 people
- 300 g of peas
- 300 g of green beans
- 200 g of cauliflower
- 1 onion
- 3 carrots
- 3 courgettes
- 6 potatoes
- 100 g of smoked bacon
- 100 g of scamorza
- 4 tablespoons of extra virgin olive oil
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
- 1/2 liter of milk
- 110 g of butter
- 5 tablespoons of white flour "00"
- 3 tablespoons of grated Parmesan
- 1 egg
- salt
How to prepare a potato crust vegetable pie
To make the béchamel: in a saucepan, melt 50 g of butter, add the flour and stirring constantly, pour in the milk, so as to obtain a thick béchamel, then add salt and let it cool.
Clean, wash the vegetables and boil them, excluding the potatoes and the onion, drain them, then let them cool and cut into small pieces.
In a pan with the oil, dry the finely sliced onion, then add the diced bacon and the boiled vegetables, making them flavor for a few minutes.
Beat the egg with the Parmesan.
In a bowl mix the béchamel with the beaten egg and the Parmesan, add the vegetable mixture and the diced scamorza cheese, then mix well.
Peel the potatoes and cut them into very thin slices.
With about 30 g of butter, butter a baking dish and line the bottom and edges with a layer of potatoes.
Fill with the vegetable mixture and cover with another layer of potatoes.
Sprinkle the surface with a pinch of salt and flaked butter, then bake at 180 ° C for about 25 minutes.
Serve the cake warm.
