Torta salata con peperoni, patate e Peperotta | Fattoria La Vialla

Ingredients

• 250 g plain flour (Italian “tipo 2”)
• 250 g sheep’s milk ricotta
• 150 g butter
• 1 pinch of salt
• 4-5 average size potato
• 1 yellow bell pepper
• 1 red bell pepper
• 150 g fresh pecorino cheese
• 50 g grated aged pecorino cheese
• 1 clove of garlic
• 50 ml extra virgin olive oil
• 2-3 tbsp Peperotta
• 2 tbsp milk
• salt
• pepper