Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a instant dish, ricotta, porcini and pecorino pie. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

This is an old Italian recipe for a pie with a sweet crust–just like from the old country. My in-laws are Italian and they say that this is the best pie. Stir in the ricotta cheese and the chocolate chips, if using (see Cook's Note).

Ricotta, porcini and pecorino pie is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Ricotta, porcini and pecorino pie is something that I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few components. You can have ricotta, porcini and pecorino pie using 7 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Ricotta, porcini and pecorino pie:

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

There will be a little of the filling left over. This can be baked separately in a small ovenproof dish or in. The solution — stuffing the pork chops with a mix of toasted pine nuts, dried porcini mushrooms, and a handful of snowy pecorino — is both the ultimate in convenience and the ultimate in deliciousness. DIRECTIONS Sprinkle pie crust with flour.

Instructions to make Ricotta, porcini and pecorino pie:

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 :)

Combine ricotta, mozzarella and Parmesan cheese in large bowl. In this Calabrian dish, zucchini are stuffed with pecorino and ricotta—flecked with oregano and mint, they are equally good hot or room temperature. Remove from the heat and set aside. Cospargete di pecorino a scaglie e mettete sotto il grill fino al formarsi di una crosticina dorata. Decorate con le foglie di alloro piccole e il fiore di menta.

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