Geovita® USA Inc.
1 Selleck Street, Second
Noewalk CT 06855
Ph. +39 0142 483 050
Fax. +39 0142 483 716

Tritordeum® pie

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prepare it this way

Blend flour, water and extra virgin olive oil in a blender with a pinch of salt. Wrap the dough in cling film and let rest for 10 minutes. Slice the eggplant in half, place on an oven rack, add oil and salt and cook at 428° F for 20 minutes.
Once cooked, remove from the oven and use a spoon to gather the pulp. Cut the pulp into chunks and place in a bowl. In a pot, bring water to a boil, add salt, and let the Tritordeum® simmer for about 10 minutes. Strain and add to the eggplant. Add 1 egg and the parmesan to the bowl and mix well.
Butter a pan and use a rolling pin to flatten the dough prepared earlier until it is very thin and can be used to line the pan. Add the Tritordeum® mix to the centre of the pan and press lightly with the palm of your hand. Bake at 392° F for 20 minutes. Once cooked it is ready to be served. Serve with diced fresh tomatoes garnished with garlic and oil.

for this recipe, you will need...

Precooked Tritordeum®

  for 4 people


  • For the crust
  • 3.5 oz flour
  • 1 oz extra virgin olive oil
  • 0.7 oz water
  • For the filling
  • 8.8 oz precooked Tritordeum® Geovita®
  • 1 egg
  • 1 eggplant
  • 1.8 oz grated parmesan cheese
  • 10.6 oz cherry tomatoes
  • 1 garlic olive
  • 1 light touch of extra virgin olive oil