Hi everyoneI´m finally back to my country, my beautiful Italy, exactly in Collebrincioni a small town next to l’Aquila.I decide to make a super easy recipe for my mum’s colleagues about 8 people.
Ingredients for the mixture
-400 gr sheep ricotta
-400 gr silverbeet cooked
-grated Parmesan cheese q.b.
-10 ml of garlic EVO
Ingredients for the pie
-500 gr farina 00
-250 gr butter
-cold water q.b.
Wash carefully silverbeet, only the leaves and boil for a couple of minutes with salt. Cool down in cold water and then drain carefully. Chop it roughly.
Cook over medium heat another 5/6 minutes until all exceeding water evaporates.
In a bowl, put eggs and ricotta cheese, add silverbeet, once cool down, add grated parmesan cheese and garlic EVO.
Taste and season with salt and pepper
Pre-heat oven over 180° C /350°F.
Unroll brisée pasta on 0.5 mm and place it on a baking pan.
Bake it around 30/35 minutes (until pastry is cooked).
Take it out and now pour the mixture and bake it for 20 minutes and make some stripes ( if you like it)
Serve at room temperature
This cake last few days in the fridge,
you just need to warm in microwaves.
It is perfect for a lunch in the office or walking around at lunch time.
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