Friday, June 17, 2005

Week 9 - RICOTTA PIE

Saskatchewan Menu of the Week from 15 June.

Breakfast – Pancakes with stewed rhubarb
Lunch -- Bread with tomatoes and asparagus spread
Dinner – Ricotta pie, caramelized onions, green salad

Ricotta Pie














This is an Italian dish that can be served as an appetizer or a light meal. It's good warm or room temperature. Make your own ricotta cheese (see recipe here).

2-3 tbsp breadcrumbs
butter for greasing pie plate
4 eggs
1/4 cup flour
salt and pepper
2 cups ricotta cheese
3 slices of crispy-cooked bacon or equivalent ham
Butter a pie plate and sprinkle with breadcrumbs to coat the surface.

Separate the eggs. Beat the yolks lightly with the flour, salt and pepper. Stir in the ricotta cheese with the bacon or ham. (For a vegetarian version, add herbs instead.)

Beat the egg whites until stiff and fold into the cheese mixture until it is loosely mixed. Spread into the pie plate, smoothing the top. Bake at 400F for 25-20 minutes, until a nice brown crust has formed. I like to serve it with chutney or onion gravy.

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