The pie I prepared for this second weekend of July is pretty simple and very tasteful. The choice of zucchini and carrots for the filling seemed appropriate to me given the high temperatures of these days. Indeed, zucchini and carrots reflect a good balance not only to fight the heat, but also to provide nutritional benefits and a greater supply of water to the body.

First step, slice carrots and zucchini and cook for few minutes in the steam basket to soften them. Then, cook gently zucchini and carrots in a pan with extra virgin olive oil. Add herbs like sage, mint, rosemary, onion rings, an idea of garlic and spices such as lemongrass and black pepper powder. A sprinkle of sea salt in the end.

Second step, fill the puff pastry with the just ready filling and add pieces of fresh scamorza cheese on its surface. Close the puff pastry and add a sprinkle of poppy seeds on top.

Third step, bake in the oven (160/170° C for about 10/15 min)) until the pie will become fragrant and will make crunch when you will serve it.

Bon appétit! 🤗