Vegetarian pie
Instructions
Clean the celery and chop finely.
Peel the carrots, celery and merge them to use.
Combine the ricotta sieved and olives pitted and cut in half.
Season with salt, pepper and a pinch of nutmeg.
Mix gently and pour the mixture into a mold with fluted pudding.
Refrigerate.
Ingredients and dosing for 4 persons
- 200 g of tender celery
- 2 carrots
- 300 g of fresh ricotta
- 15 black olives
- Salt
- Pepper
- 1 pinch of nutmeg