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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. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note).
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Composition of Ricotta, porcini and pecorino pie:
- Require for Roll of pastry
- Take 250 g for ricotta
- You need 60 g porcini mushrooms, washed and chopped
- Make ready 60 g - pecorino cheese
- Provide Half for a courgette, washed and chopped
- Take 2 eggs, 1 to glaze
- You need Olive oil
Ricotta cheese pie is an Italian-style cheesecake that uses ricotta instead of cream cheese. It's a traditional Easter dessert in Italy, and as with many Our version of Italian Ricotta Pie is somewhat simpler. It has a buttery tart crust and a lightly sweetened filling that's delicately flavored with fresh. To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt.
Ricotta, porcini and pecorino pie making:
- Put the ricotta in a bowl. Add pecorino and mix, add egg and mix well. Set a side
- In a little oil, fry mushrooms for about 5-6 mins, then the courgette and cook for another 5-6 mins, leave to cool
- 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
- 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. Squeeze any excess liquid out of the mushrooms, then chop them. DIRECTIONS Sprinkle pie crust with flour. Portare a bollore la salsa di pomodorini gialli e aggiustarla di sapore.
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