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Ingredients for 4 people
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- 1 2/3 cup flour
- 1/2 cup sugar
- 7 tablespoons butter
- Water as needed
- 1 egg yolk
- 3 eggs
- 1 1/2 tablespoon sugar
- 4 1/5 ounces ricotta
- 2 1/2 ounces fresh Caciotta cheese
- 2 1/2 ounces prosciutto
- one slice 3.5 ounces mozzarella cheese
- 1/4 cup Pecorino cheese grated
- Extra virgin olive oil for greasing as needed
- Salt to taste
Le Ricette
Sweet and Savory Pie
di Academia Barilla
PREPARATION TIME
100 min
100 min
DIFFICULTY
Easy
Easy
TYPE
Appetizer
Appetizer
Tags
Ingredients for 4 people
1 2/3 cup flour
1/2 cup sugar
7 tablespoons butter
Water as needed
1 egg yolk
3 eggs
1 1/2 tablespoon sugar
4 1/5 ounces ricotta
2 1/2 ounces fresh Caciotta cheese
2 1/2 ounces prosciutto
one slice 3.5 ounces mozzarella cheese
1/4 cup Pecorino cheese grated
Extra virgin olive oil for greasing as needed
Salt to taste
Ingredients
Preparation 40 minutes preparation + 60 minutes cooking
On a work surface, combine flour with 1/2 cup of sugar and make a well.
Add 1 egg yolk, a pinch of salt and pats of butter at room temperature.
Knead until the dough is soft and smooth. Shape into a ball, cover with a cotton towel and set aside to rest in a cool place for about 1 hour.
Strain ricotta through a sieve. In a bowl, combine ricotta, Caciotta cheese, mozzarella and diced prosciutto. Mix well and add 1 1/2 tablespoons sugar, grated Pecorino cheese, one whole egg and one yolk. Combine everything.
Divide dough into two pieces, one slightly larger than the other. Flatten and roll out with a rolling pin into two 1/8-inch discs.
Oil a pie pan and line with the bigger disc, letting any excess dough hang out the sides.
Spoon in filling, levelling with a spatula. Cover with the smaller disc and seal pie by folding in the overhang of the larger shell.
Beat one egg with a small amount of water and brush surface to seal and give it a nice golden color.
Cook in a preheated 350°F oven for about 1 hour.
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