Ingredients
- 1 Kg Ready-made shortcrust pastry
- 300 g Roman ricotta
- butter
- 200 g cooked ham
- 100 g fontina
- 4 eggs
- grated Parmesan cheese
- bread crumbs
- parsley
- salt
- pepper
For the ricotta pie recipe, briefly knead the brisée dough with your hands, then divide it into two parts, one larger than the other, roll out the larger piece and line it with the bottom and edge of a round mold to tarts (diameter cm. 26) buttered and sprinkled with breadcrumbs and let stand for about ten minutes. Meanwhile, cut the ham into strips and thinly slice both the ricotta and the fontina; finely chop a sprig of parsley.
Fill the mold with ham, ricotta and fontina cheese, alternating between them. Beat the eggs in a bowl (keep a spoonful aside), salt them, pepper them then add the chopped Parmesan, mix well and pour the mixture into the mold, distributing it evenly. Roll out the second piece of pasta and place it on the filling, cut away the excess then match the two halves perfectly sealing the edges and forming a single bead.
Roll out the pasta scraps again, then with them, if desired, form decorations as desired and apply them on the surface of the preparation, brush with the egg kept aside then pass the cake in the oven at 180 ° for about 40 ', i.e. until it will turn golden.
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