Ricotta pie
Instructions
With the flour 190 g soft butter, a pinch of salt and cold water make a perfectly homogenous paste; wrap it in plastic wrap and let rest in refrigerator for approximately 1/2 hour.
Grease a round Tin (24 cm diameter) and sprinkle evenly with the breadcrumbs.
Flip the mold to remove the excess bread crumbs.
Cut into strips and cooked ham into slices end both the ricotta and fontina; Finely chop a sprig of parsley.
Divide the dough into two pieces, one of which is larger than the other, roll out the larger piece and it covered the bottom and edges of the mold, stamped on bottom, then fill the mould with the ham, ricotta and fontina cheese, alternating between them.
Beat the eggs in a bowl (keep aside a spoonful), add salt and pepper, then add the chopped parsley, four tablespoons of Parmesan cheese and milk, mix well, then pour the mixture into the mold, distributing it evenly.
Roll out the second piece of dough and place it on the shelf, cut away the excess, then align the two layers sealing the edges and forming a cordon around.
Decorate as desired using the scraps of dough, then brush with egg and bake at 200 degrees already for 40 minutes.
Ingredients and dosing for 4 persons
- 300 g of flour
- 300 g of roman ricotta
- 200 g of ham
- 200 g of butter
- 100 g of fontina cheese
- 4 eggs
- Grated parmesan cheese
- Parsley
- 4 tablespoons of milk
- 4 tablespoons of breadcrumbs
- 1 pinch of salt
- Pepper