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Vegetarian savoury pie Rating average       PreviewIngredientsPreparation
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0 0 Easy 90 Kcal Recipe card 30 Minutes

Gluten-free tarlet ideal as a hot appetizer or side dish in combination with fish or meat.

Chef Carlo Bresciani
Ingredients for 4 persons
  • 2 nr Egg
  • 5 gr Salt
  • 5 gr Pepper
  • 250 gr Milk
  • 100 gr Ricotta cheese
  • 100 gr pre-cooked mixed vegetables
Preparation for 4 persons step
1
Place into Vento jar:
Ricotta cheese: 100 gr (3,5 Oz)
Egg: 2 nr
Milk: 250 gr (8,75 Oz)
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Vento is blending at speed 20 for 30 seconds
Now press STOP to end the blending.
step
3
Add salt and pepper to taste and the pre-cooked mixed vegetables.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Vento is blending at speed 30 for 15 seconds
Now press STOP to end the blending.
step
5
Grease the molds and fill them with the mixture obtained by blending.

Bake at 160°C for about 20 minutes.

Remove from the molds and serve hot!

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