Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, ricotta, porcini and pecorino pie. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
If you like cheesecake, you will want to try this recipe. It is great for an Italian dessert and is easy to prepare. Add chopped baby spinach and a generous handful of grated pecorino cheese. This spinach and ricotta pie from Liguria, Italy (torta pasqualina) is made with phyllo dough and eggs and is a traditional Easter recipe.
Ricotta, porcini and pecorino pie is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Ricotta, porcini and pecorino pie is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook ricotta, porcini and pecorino pie using 7 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Ricotta, porcini and pecorino pie:
- Make ready Roll of pastry
- Get 250 g ricotta
- Make ready 60 g porcini mushrooms, washed and chopped
- Get 60 g pecorino cheese
- Take Half a courgette, washed and chopped
- Make ready 2 eggs, 1 to glaze
- Get Olive oil
This version from Italy's Piedmont region is made with zucchini and onions, but feel free to substitute with peppers, eggplant, squash—even. 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.
Instructions to make Ricotta, porcini and pecorino pie:
- 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 :)
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. The solution — stuffing the pork chops with a mix of toasted pine nuts, dried porcini mushrooms, and a handful of snowy pecorino — is both the ultimate in convenience and the ultimate in deliciousness. What's the difference between ricotta pie, and cheesecake? But if you're looking for a lighter-textured "cheesecake," do what many an Italian family does: enjoy a modest slice of Amaretto-scented ricotta pie, topped (or not) with orange marmalade.
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