This is one of my all-time favorite! Its a typical Tuscan dish and can be found in all corners of this region from the mountains down to the southern coastal areas near Grosseto. Its super with a glass of dry white wine and salad.
YOU'LL NEED:
(serves 6)
- 1 lb ricotta cheese (pre-mixed in food processor so that it is light in texture)
- 1 T spoon unsalted butter (for greasing pie tin or pie pan)
- 1 cup of sweet cherry tomatoes (halved)
- 1 generous cup of grated parmigiano
- 3 eggs (separated)
- salt & pepper to taste
- 4 T spoons chopped chives (fresh of course)
- dash of nutmeg (1.5 t spoons approx)
- 1/2 t spoon black pepper
PREPARATION:
- In a medium size bowl, add the ricotta, egg yolks, the chives, nutmeg and about 90% of the parmesan cheese. Mix all together well and in a separate bowl, mix the egg whites until foamy and then add to your ricotta mixture and season to taste (please dont overmix to avoid the egg white to deflate).
- Preheat your oven to 350 F. In a 9 inch pan, grease with butter and sprinkle evenly the bottom and the sides with the remainder of the parmigiano cheese (grated finely).
- Now pour the cheese mixture (ricotta) in your pan and placed your halved cherry tomatoes on top and sprinkle with parmesan grated cheese and bake this until golden on top or about 45 minutes.
- Remove from the oven and let cool then with a knife, wipe it around the inside ledge of your pan and place your pie on a platter, serve hot or cool.
ENJOY !!!
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