TORTA SALATA ZUCCHINE E MELANZANE con pasta matta

Prepare the crazy pasta by mixing 300 gr of flour, 180 ml of cold sparkling water, 20 ml of extra virgin olive oil, and a pinch of salt until a dough forms.

Roll out the dough and place it in a pie dish.

Slice the eggplant and zucchini, and sauté them in a pan with extra virgin olive oil and 1 clove of garlic until soft.

Add salt to taste.

Spread the sautéed vegetables over the dough in the pie dish.

Top with 130 gr of passed mozzarella.

Bake in the oven until the crust is golden and the cheese is melted.

Spice Level:

Dietary

Allergens