Ricotta and herbs rustic pie. In my opinion 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 wonderful pie. 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.
That being said, the filling of this pie is made with ricotta and wild herbs (borage, chicory, Swiss chard 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!
PASTA BRISE ':
250 grams of flour 00
150 grams of cold butter
cold milk, to taste
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, to taste
an egg yolk
butter and bread crumbs (or flour) for the pan, to taste
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 moist, then add cold milk little at a time. Wrap the dough in food film and store in the refrigerator for at least an hour.
For the filling, clean the vegetables and wash it carefully under running water. Blanch the vegetables in salted water, drain and let cool completely. Squeeze the vegetables so as to eliminate all 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 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. At this point you can get another disc from the rest of the dough and cover the surface from the salted cake of 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 an egg yolk and a tablespoon of milk in a bowl and brush the salted ricotta and herbs cake 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.