Zucchini & Ricotta Pie

Preparation info
  • Makes one 10- or 11 inch 25- or 28 cm ) tart,

    8 to 10

    • Difficulty


Appears in
The Modern Baker

By Nick Malgieri

Published 2008

  • About

This pie filling is based on a chicken stuffing devised by the late Richard Olney for his 1974 book, Simple French Food. One of the times I visited Richard at his hilltop farmhouse near Toulon just prior to the publication of that book, he prepared a grilled butterflied guinea hen with this stuffing sli