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Category: Food


As previously mentioned in Dante Alighieri | Cooking in Siena, Italy, if I found the recipes for the food we prepared while taking a cooking class in Siena, I would post them. And guess what? I (and by I, I mean Aaron looked for them and his mom had a scanned copy of them from the last time we decided to make a visit) found them!

Traditional meals in Italy generally consist of 4 courses; an appetizer, a pasta, a meat, and a dessert… and wine. Does wine count? It doesn’t for us because we don’t drink, but we did taste the wine in Italy (it’s supposed to be the best thing since sliced bread) and we weren’t impressed. We actually weren’t impressed with a lot of the food in Italy. But that’s for a different post and I don’t want to scare you away from trying out this delicious recipe! Because the food we prepared through this cooking class was the best food we ate in Italy!

So, here we go. Our antipasto (appetizer) dish, Sformato Di Verdure, translated to vegetable pie, looked less like a pie and more like a tiny quiche. Probably because the concoction was baked in a muffin tin.

And while I am proud to be a United States citizen, I am not proud that we have not yet adopted the metric system and have to convert all foreign ingredients. I’m also lazy, and refuse to convert for you, so the following ingredients will be measured using the international system.


For 8 people (we fed a family of 5 with this recipe and it seemed to be just enough)

  • 1 kg of carrots, of courgettes, of brocolli, etc.
  • 2 eggs
  • 50 g of grated Parmesan
  • nutmeg
  • breadcrumbs
  • salt and pepper

For the bechamel sauce:

  • 500 ml of milk
  • 50 g of olive oil
  • 50 g of flour
  • nutmeg
  • salt and pepper


Preparation Time: 1 hour         Difficulty: Difficult (it’s not that difficult)

1. Wash and trim the carrots and boil in salted water.


2. Butter a mold and sprinkle with breadcrumbs. Like I said, we used muffin tins for the mold.


3. Drain the cooked carrots, chop them, and mix in a bowl with the eggs, Parmesan, pinch of nutmeg, salt, pepper, and bechamel sauce.


4. Pour the mixture into the mould, sprinkle with breadcrumbs, and bake at 180 degrees C for approx. 40 minutes.


For the bechamel sauce: melt olive oil in a pan and add flour, stirring constantly for about 2 minutes. Add the milk (either hot or at room temperature), salt, pepper, and nutmeg. Continue to stir until the sauce has thickened.


And voila! A yummy carrot quiche/vegetable pie/Sformato Di Verdure! Enjoy.IMG_3921

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