Low difficulty – Preparation 20 minutes – Cooking 60 minutes
Ingredients for 4 people
250 g of shortcrust pastry | 150 g smoked scamorza cheese | A red pepper | A pepper yellow | 250 ml of milk | 2 eggs | A spoonful of chopped herbs (marjoram, thyme, basil) | Nutmeg, salt and pepper, to taste
1. We cook the peppers in the oven for 30 minutes at 180 degrees. Then, let’s put them in a paper bag and let them rest for 10 minutes: the humidity you creates will facilitate the elimination of the skin. Let’s peel them and cut them long with flaps 2 cm wide. We make the scamorza cubes.
2. In a bowl, beat the eggs with a fork, add the milk, the spoon chopped herbs, salt, pepper and nutmeg to taste. We spread the pastry shortly and we coat a 26 cm diameter baking dish. We arrange the peppers radially, alternating the colors, sprinkle with the scamorza and pour the mixture of eggs. We bake at 180 degrees for 30 minutes. We serve lukewarm.