DESIGN + FOODTALKS⁠ with / àr o / / @ar.o_design_studio

Website: ar-o-studio.com
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/ àr o / is an independent creative consultancy studio based in Milan. Founded in 2016 by Andrea Steidl and Raquel Pacchini, the studio works closely with various clients, providing creative direction, product design and visual communication projects.
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With a creative process based on strategic and emotional research, extending from spaces and materials to market and user experience, the studio transforms their client’s ideas and inspirations into design projects promoting a unique vision of the brand.⁠
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They is what she prepared for you:
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Carrot and Squacquerone pie recipe
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Ingredients:
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ca 120 g Pâte brisée pastry dough
6 Violet and/ or orange carrots
100 g Squacquerone di Romagna cheese
1 egg
Honey to taste
Table salt and olive oil to taste
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Preparation:
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For cooking the carrots, you can choose between two methods: boiling them in salted water or roasting them in the oven.
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In salted water: wash and peel the carrots, boil in salted water for about 12 minutes. Once cooked, drain, let cool, cut the carrots into 4 parts lengthwise, brush with a mixture of olive oil (1 tbs), a sprinkle of salt and 1 large tablespoon of honey (if the mixture is too thick, add some water).
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Baked in the oven: wash and peel the carrots, cut the carrots into 4 parts lengthwise, brush with the mixture indicated above, arrange on a baking sheet covered with parchment paper and bake in a preheated oven for about 20 minutes (180 degrees, upper and lower heat).
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In a bowl, mix the cheese with the egg and season with oil and salt. Set aside.
Cover your baking mold with parchment paper, roll the dough out thin, about 3mm, and line the bottom of the mold.
Pour over the cream cheese. Shape the edges of the pie by rolling the excess dough inwards.
Bake without adding the carrots in a preheated oven (180 degrees, upper and lower heat) for about 15 minutes. Then add the carrots and finish cooking (another 12-15 minutes).
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Serve the pie hot or warm.