1 spring onion
100 g Marchisio Bacon in slices
100 g ricotta cheese
2 tablespoons grated parmesan
3 tablespoons liquid cream and 3 tablespoons fresh milk
Salt, pepper and olive oil to taste
Note: keep 4 slices of Marchisio Bacon on a side for decorations.
1.Fry the spring onion and Marchisio Bacon over low heat with just a few drops of olive oil, after a few minutes add the sliced zucchini, add some salt and keep cooking until ready.
2.Roll out the phyllo in a baking tray, greased with olive oil, and preheat the oven to 200°C.
3.In a bowl mix the cooked zucchini with ricotta, egg, cream and parmesan, adding salt and pepper to taste.
4.Fill the baking tray with the mixture and fold the phyllo sides over the zucchini filling. Decorate the centre: you can create some little roses putting a stripe of Marchisio Bacon on a stripe of phyllo an rolling it on itself.
5.Drizzle some olive oil on top and oven cook until the phyllo is golden (it takes about 25/30 minutes).
You can prepare the savoury pie one day for the next and serve it lukewarm or cold.