by Sara Matteoli
Spring is nearly upon us and these beautiful days entice you more and more into staying outdoors. Thus, for today’s recipe I have thought of something easy not only to prepare but also to carry, perfect for a picnic with friends or to enjoy a lunch break outside. This pie can indeed be prepared in advance and be preserved for several days, while maintaining its softness. You can adapt this recipe to your personal taste, replacing the vegetables suggested here with those that you prefer (maybe according to the seasons).
INGREDIENTS
- 250 g self raising flour
- 2 eggs
- 1 glass of milk
- 2 tablespoons of seed oil
- salt and pepper
- 1 pinch of nutmeg
- 3 carrots
- 140 g of canned peas
- 100 grams of mushrooms
- 50 g grated parmesan cheese (optional)
PREPARATION
Beat eggs with salt and pepper.
Add flour, milk, oil and nutmeg and continue stirring (it works well just with a fork). Add also the parmesan, if you like it.
Add to the mix the vegetables with carrots and mushrooms cut into small pieces and mix well.
Pour the mixture into a loaf pan lined with parchment paper.
Bake at 200 ° C in a static oven for about 40 minutes.
Wait for a bit before cutting, so that the inner humidity can come out and the slices can be compact.
