Potato and Pistachio Pesto Pie

Prepare all the required ingredients and let's start with the preparation of this tasty potato, courgette and Pistì pistachio pesto pie.

Boil the potatoes in their skins in plenty of salted water, then drain them and allow them to cool to room temperature. Once cool, peel them and mash them in a potato masher as if to create a very fine puree. Add salt, grana padano cheese and olive oil.

Take aluminium moulds and grease them with oil and add some breadcrumbs and some potato mixture.

Once the mixture is in, add the grilled courgettes, some Emmental cheese cubes and a teaspoon of pistachio pesto to the centre. Close the pie with the other potato mixture

Finally bake at 200 degrees for about 20 minutes until golden brown. As soon as they are ready, invert them onto plates and decorate with pistachio pesto and pistachio granules.