Pie with meatballs and green peas
Scrippelle - a great Italian dish that you can cook throughout the year, diversified it with seasonal vegetables. What is scrippelle? - a cross between a thin omelette and pancake. Sandwiching scrippelle sauce, meatballs and green peas, we get a delicious pie that will please both taste and appearance.


  • Minced meat

    400 g

  • Onion

    2 piece

  • Carrots

    1 piece

  • Tomato

    4 piece

  • Chicken egg

    5 piece

  • Flour

    50 g

  • Cheese

    120 g

  • Salt

  • Oregano

  • Vegetable oil

    6.5 Tbsp

  • Black pepper

  • Green peas

    1 can

  • Water

    50 ml


Start cooking this dish should be meatballs. In a bowl put the mince, grated on a grater 1 small onion, salt, pepper. Mix well and form small meatballs, about the size slightly larger than the chickpeas. Heat the pan, pour 4 tbsp oil and obojaet meatballs for 1-2 minutes. Meatballs aside. In the pan, where the fried meatballs, put grated on a grater onions and carrots, fry for 3-4 minutes, then put the pureed tomato and simmer until the liquid evaporates. Finally add the meatballs, add salt to taste and a pinch of oregano. Stir and saute about 1 min.
In a bowl break the eggs, lightly beat them with a whisk, pour water, add flour, salt. Mix well. Fry 5 pancakes.
All the components are ready, you can now assemble the pie. Split mold (16 cm diameter) grease with vegetable oil. To put on the bottom of the pancake, put on top part of meatballs with sauce and sprinkle some cheese on top.
Next, put the next pancake, and then green peas and sprinkle with cheese
Alternate layers of pancakes with meatballs with green peas. And finish the damn meatball. Sprinkle with cheese and place in preheated 180*C oven for 30 min.
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