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If you like cheesecake, you will want to try this recipe. It is great for an Italian dessert and is easy to prepare. Spread zucchini mixture evenly over top; bake until golden on top and slightly.

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Ingredients of Ricotta, porcini and pecorino pie:

1. Take Roll of pastry
2. Give 250 g ricotta
3. Give 60 g for porcini mushrooms, washed and chopped
4. You need 60 g for pecorino cheese
5. You need Half for a courgette, washed and chopped
6. You need 2 for eggs, 1 to glaze
7. Take Olive oil

We love this easy spinach and ricotta pie with spring vegetables for brunch or supper, and especially so because it's easy and requires no crust! (Nutrition information is calculated using an ingredient database and should be considered an estimate.) We love this spinach and ricotta pie with spring. Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer. I thought I would share this Spinach Ricotta Rustic Pie just before Easter as a lot of us will be serving a meatless Good Friday meal. To make the pie crust: Into a bowl, sift the flour, sugar, baking powder, and salt.

Ricotta, porcini and pecorino pie instructions:

1. Put the ricotta in a bowl. Add pecorino and mix, add egg and mix well. Set a side
2. In a little oil, fry mushrooms for about 5-6 mins, then the courgette and cook for another 5-6 mins, leave to cool
3. Add veg to the ricotta and mix well. Roll out pastry onto a round tray. Prick with a fork and blind bake at 180 for 5-6 mins. Add mixture and spread evenly
4. Turn edges down, glaze with beaten egg. Sprinkle more pecorino on top if desired and bake for 30 mins until golden brown :)

Add the shortening and blend until the mixture resembles coarse crumbs. Ricotta cheese pie is an Italian-style cheesecake that uses ricotta instead of cream cheese. It's a traditional Easter dessert in Italy, and as with many Our version of Italian Ricotta Pie is somewhat simpler. It has a buttery tart crust and a lightly sweetened filling that's delicately flavored with fresh. Italian pumpkin gnocchi dumplings made with pumpkin or winter squash, ricotta cheese, parmesan and flour.

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