Ricotta, porcini and pecorino pie
Ricotta, porcini and pecorino pie

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive 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.

Ricotta, porcini and pecorino pie is one of the most popular of current trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. Ricotta, porcini and pecorino pie is something which I’ve loved my entire life. They’re fine and they look fantastic.

Spread zucchini mixture evenly over top; bake until golden on top and slightly. DIRECTIONS Sprinkle pie crust with flour. Combine ricotta, mozzarella and Parmesan cheese in large bowl.

To get started with this recipe, we have to prepare a few ingredients. You can cook ricotta, porcini and pecorino pie using 7 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Ricotta, porcini and pecorino pie:
  1. Prepare Roll of pastry
  2. Take 250 g ricotta
  3. Prepare 60 g porcini mushrooms, washed and chopped
  4. Make ready 60 g pecorino cheese
  5. Take Half a courgette, washed and chopped
  6. Take 2 eggs, 1 to glaze
  7. Take 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. Italian pumpkin gnocchi dumplings made with pumpkin or winter squash, ricotta cheese, parmesan and flour.

Steps to make Ricotta, porcini and pecorino pie:
  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 :)

What keeps these gnocchi fluffy are the ricotta cheese and a light hand with the flour. 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. I made the pie as directed but made a strawberry balsamic sauce with Mt Hood strawberries I had in the freezer.

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