Zucchini and carrot vegetable pie

Serves 8

• 4 medium zucchini (the double in weight of carrots)

• 2 carrots3 medium eggs (4 in case of big vegetables)

• 125 gr (5oz) grated Parmesan cheese

• 125 gr (5oz) ricotta cheese

• EVO oil1 garlic clove

• Grated breadcrumbs

• Grated nutmeg

• Parsley or mintsage

• Salt and pepper

Pies:

Dice the zucchini and sautè with some olive oil and garlic (add a garlic with the skin, we call it: “Aglio in camicia”, then remove it all), cool it down and blend it.Beat the zucchini puree’ with the parmesan (2/3 of it), ricotta (2/3 of it), a little nutmeg, the egg yolks (2) and your favorite herbs. Season to your taste. Boil the carrots until soft and blend it, beat the puree’ with the remaining parmesan, ricotta and egg yolk.

Separately whip the egg whites with a pinch of salt until stiff.Incorporate the egg whites into the other mixtures (2/3 with the zucchini one,1/3 with the carrot one).

Coat 8 oven stamps on the inside with the oil and the grated breadcrumbs, then fill it for ¾ laying the two mixtures one on top of the other. Cook in the oven at approximately 160C for 18/20 minutes (depends on oven) with a pot ofwater (previously conducted to boiling temperature) on the bottom for the steam (it helps to cook the eggs gently making it soft)

Sage bèchamel:

1. 50gr (1.7oz) butter

2. 50gr (1.7oz) flour

3. 500ml (16floz) milk

4. Nutmeg

5. Salt and pepper

Make the bèchamel by melting the butter with the flower on a very low flame.Make the milk simmering together with the sage leaves (then remove it), then pour in the pan with the butter and mix with the whisk (a bit at the time to prevent to have lumps) . When it starts to dense add salt, pepper and a little nutmeg. If you store, remember to it cover it with cling film in touch to prevent the air from drying the surfac