There is nothing more beautiful than to bring to the table a plate of which is covered completely: now I am beginning to offer some recipes more or less Easter, as this magnificent ricotta pie and herbs. Good and beautiful, also because I finally managed to achieve a perfect plot to cover that makes it very elegant. I thought to make a decoration plot was complicated and, Instead, not for nothing. For this I made a VIDEO TUTORIAL STEP BY STEP on HOW TO DECORATE A TART on my YOUTUBE CHANNEL (to which I invite you to subscribe to stay up to date). That being said, the filling of this pie is made with ricotta and wild herbs (borage, chicory etc.) but, If you prefer, you can just use spinach, chicory and Swiss chard. If you do not like cottage cheese, you can use that vaccine (much less tasty) or that of buffalo (denser). The savory pie with ricotta and herbs are good warm and good cold, It is perfect for buffets or as rustic appetizer, but it is also a dish saves amazing dinner. In short, saved this recipe and the video tutorial on how to decorate a tart because they are certain that there will be useful. Finally, have a look at all my QUICHES OF RECIPES and maybe you find something that inspires you. Have a good day!
CAKE CHEESE SALT AND HERBS (doses for a cake of 20 cm in diameter)Print This
- PASTA BRISE ':
- 250 grams of flour 00
- 150 grams of cold butter
- cold milk, just enough
- a pinch of granulated sugar
- 7 grams of salt
- a whole egg
- FOR THE FILLING
- 500 grams of fresh ricotta
- 800 grams of mixed field greens (or spinach, Swiss chard, chicory)
- 40 grams of grated pecorino cheese Dop aged
- 60 grams of shredded PDO parmigiano Reggiano
- 20 grams of butter
- salt and pepper, just enough
- an egg yolk
- butter and bread crumbs (or flour) for the pan, just enough
- one egg yolk and a little milk to brush the surface of the pie
To make a savory pie with ricotta and herbs you must first prepare the pastry crust, you can also do with a day in advance. Put the flour on the work surface, the chopped butter, a pinch of sugar, the salt and the entire egg and work the mixture until obtaining a coarse clay. Then add milk gradually and work the mixture up to obtain a smooth dough, smooth and elastic. The dough should not be wet, then add cold milk little at a time. Wrap the dough in plastic wrap and store in the refrigerator for at least one hour.
For the filling, Clean and wash the vegetables thoroughly under running water. Blanch the vegetables in salted water, drain and let cool completely. Wring the vegetables so as to eliminate all the excess water, then coarsely chop with a knife. Brown the chopped vegetables in a pan with a knob of butter for 5-7 minutes over medium heat and let cool.
While the vegetables cool, the ricotta with a whisk until it becomes creamy. Add the egg yolk, the Parmesan, pecorino, salt and pepper and finally the chopped vegetables. Stir to mix well.
Preheat the oven to 180 degrees static. Grease with butter a cake pan opening and then sprinkle with flour or breadcrumbs. Spread the pastry dough with a rolling pin and coat the bottom and sides of the pan. With the tines of a fork, prick the bottom well, then pour the ricotta stuffing and herbs. Now you can get from the rest of the dough to another disk and cover the surface of the pie with ricotta and herbs or have fun decorating it with a basket weave, like what I did and that you can follow (and imitate) the realization step by step in this Video tutorial on how to decorate cakes.
Once the pie covered, mix in a bowl one egg yolk and a tablespoon of milk and brush the pie with ricotta and herbs with the mixture. Bake for 35-40 minutes or until golden brown surface. Remove from oven and let cool rustic pie with ricotta and herbs for at least 20 minutes before serving. Bon appétit!
You can customize this rustic pie dough by adding small pieces of cheese or ham, using spinach or chard instead of wild herbs, using a ricotta cheese or buffalo.