Savory Pie with Shrimp

Ingredients 10 cream puffs (ready-made) 100 gr of shrimp 100 gr of corn 2 courgettes 50 gr of spreadable cheese parsley extra virgin olive oil Salt to taste. Preparation Thaw the shrimp in boiling salted water for a few minutes. Wash the two courgettes, cut them into small pieces and sauté them in a pan with the oil for 8 minutes, seasoning with salt. Keep a part of zucchini to make a cream in the mixer by combining the cheese, a pinch of salt and a drizzle of oil. Cut the puffs in half, arrange the zucchini cream obtained on the base, then arrange the pieces of zucchini, corn and shrimp. Decorate the puffs with parsley leaves. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe.

Ingredients 300 gr of shrimp 400 gr of bread dough 250 gr of ripe and firm tomatoes 2 large leeks 100 gr of grated Emmental cheese 2 tablespoons of grated Grana cheese 5 tablespoons of extra virgin olive oil Salt and Pepper To Taste. Preparation Blanch the tomatoes in boiling water, drain and remove the peel, seeds, excess water and cut into cubes. Remove the roots, outer leaves and the hardest green part of the leeks. Wash them and cut them into rings. Shell and remove the shrimps, wash them and cut them in half lengthwise. In a pan, heat 2 tablespoons of oil, add the leeks and cook them, over medium heat and covered pan, for about 15 minutes, stirring occasionally; season with salt and pepper. Add 2 tablespoons of oil to the bread dough and knead until it is well incorporated. Meanwhile, brush a pan with oil, roll out the dough with a rolling pin and line the pan. Sprinkle the Emmenthal on the pasta, spread the leeks in one layer and the diced tomatoes in the top layer. Put the pan i...