How to Cook Ultimate Ricotta, porcini and pecorino pie

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Ricotta, porcini and pecorino pie. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Ricotta, porcini and pecorino pie Recipe. This is an old Italian recipe for a pie with a sweet crust–just like from the old country. My in-laws are Italian and they say that this is the best pie.

You can have Ricotta, porcini and pecorino pie using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Ricotta, porcini and pecorino pie

1. Take of Roll of pastry.
2. Prepare 250 g of ricotta.
3. You need 60 g of porcini mushrooms, washed and chopped.
4. You need 60 g of pecorino cheese.
5. You need Half of a courgette, washed and chopped.
6. Prepare 2 of eggs, 1 to glaze.
7. Take of Olive oil.

Un piatto semplicissimo da fare ma non banale!Gli spinaci con pecorino e pinoli sono un contorno alternativo, non solo per la proposta che rappresentano ma anche per la preparazione diversa dal solito di questi ortaggi così amati nella.To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt.Portare a bollore la salsa di pomodorini gialli e aggiustarla di sapore.

Ricotta, porcini and pecorino pie instructions

1. Put the ricotta in a bowl. Add pecorino and mix, add egg and mix well. Set a side.
2. In a little oil, fry mushrooms for about 5-6 mins, then the courgette and cook for another 5-6 mins, leave to cool.
3. Add veg to the ricotta and mix well. Roll out pastry onto a round tray. Prick with a fork and blind bake at 180 for 5-6 mins. Add mixture and spread evenly.
4. Turn edges down, glaze with beaten egg. Sprinkle more pecorino on top if desired and bake for 30 mins until golden brown :).

Place the porcini in a bowl and cover with boiling water.Allow to steep until soft, then drain, discarding the water.Gli spinaci con pecorino e pinoli fanno proprio per voi!

Scaldare una padella antiaderente e sciogliere lentamente il pecorino.Italian pumpkin gnocchi dumplings made with pumpkin or winter squash, ricotta cheese, parmesan and flour.What keeps these gnocchi fluffy are the ricotta cheese and a light hand with the flour.Gnocchi dough is often sticky, and it's the ability to resist the urge to keep adding more and more flour that.In this Calabrian dish, zucchini are stuffed with pecorino and ricotta—flecked with oregano and mint, they are equally good hot or room temperature.