Saturday, 7 May 2016

Easy peasy Ricotta cheese pie for Spring

It's sunny, it's warm, it's great to be outside and the longer evenings mean it's great to have something ready to eat when you go home. I had this savoury ricotta cheese pie at a friend's house, but when I asked her for the recipe she shrugged her shoulders and said she just did it by guesswork. She told me the ingredients and so I tried to make it and every time it comes out different but always tastes delicious.

Savoury Ricotta Cheese Pie

500g ricotta cheese
4 eggs
4 heaped tbsps. fine bread crumbs
4 heaped tbsps. grated Parmesan cheese
sliced olives - optional
anchovy fillets - optional

Beat the eggs and ricotta together.
Stir in the breadcrumbs and Parmesan cheese.
Season to taste with salt and pepper then add the olives if using.
Spread the mixture over a well buttered or lined pie dish.
Sprinkle over more breadcrumbs and dot with butter.
Arrange the anchovy fillets in a star pattern if using.
Bake in the oven at 180 for about 30 minutes until golden and set.
Leave to cool and cut into 6 - 8 slices.

This pie keeps well in the fridge for two days.
Serve with vegetables of your choice.

Hope you enjoy this recipe and it brings sunshine into your life.
Just 4 basic ingredients and then add whatever you fancy

A star pattern of anchovies looks nice

Ready for a picnic or light supper

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