Friday, February 9, 2018

4 ingredient herb ricotta pie

Time for a lovely little recipe that celebrates EASE and tastes terrific!
Herbed Ricotta Pie -
Serves 4
* 3 free range eggs
* 1 tablespoon organic plain flour (extra for the tin)
* 500g/17oz ricotta
* 2 tablespoons of freshly chopped parsley
Preheat the oven to 180c/360f. Lightly spray a 16cm/7inch cake tin with olive oil and then sprinkle some flour; rolling the tin and tapping the sides evenly to coat the whole surface. Dispose of the excess flour. Into a large bowl, crack and whisk the eggs (careful not to over beat, as too much air will make the pie sink). Add remaining ingredients, season with salt and pepper and mix until blended. Pour the mixture into the prepared tin, tap on the counter to make it level. Bake in the centre of the oven for 40 minutes or until the filling is just set and does not jiggle. Midway into baking, turn the pie so it browns evenly. Cool before slicing into wedges to serve.

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