Veggie pie

posted in: Sides and Salads, Recipes, Vegan | 0


300g of chicory

300g of sweet potatoes

300g of pumpkin

2 cloves of garlic

1 sprig of parsley

1 sprig of rosemary

1 sage leaf

1 tablespoon of sunflower seeds

1 tablespoon of pumpkin seeds

1 tablespoon of breadcrumbs

Canelli Extra Virgin Olive Oil


In a pan, pour in two tablespoons of water, a clove of crushed garlic, the sprig of rosemary and sage. Cut the pumpkin into small cubes and cook for about 10 minutes. Once softened, discard the garlic clove and herbs and mash it with a fork. Meanwhile, boil the potatoes in water and salt for about 30 minutes, once ready, peel and crush them with a fork. Cut and boil chicory in water and salt for about 10 minutes, drain and sauté in a pan with a little Canelli Extra Virgin Olive Oil and a crushed garlic clove. Mix the bread crumbs, the seeds, the chopped parsley and add a little Canelli Extra Virgin Olive Oil. Oil a terrine and sprinkle with a little bread crumbs, place the first layer of your pie, the mashed potatoes, then the ripened chicory and finally the squashed pumpkin. Cover the last layer of the pie with the mixed breadcrumbs and seeds and bake for about 10 minutes at 200 ° C, until the crust is golden brown.


Excellent side dish for meat or fish courses, accompanied with a lager beer.

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