Simple Way to Make Perfect Ricotta, porcini and pecorino pie

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Drink water, not other drinks. Drinking a soda or cup of coffee every so often won't hurt you too badly. It is, however, a bad idea to only drink soda or coffee. When you pick out water over other beverages you are helping your body stay very healthy and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often the key to successful weight loss and healthfulness.

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We hope you got benefit from reading it, now let's go back to ricotta, porcini and pecorino pie recipe. You can have ricotta, porcini and pecorino pie using 7 ingredients and 4 steps. Here is how you achieve it.

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

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

Steps 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 :).

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. What's the difference between ricotta pie, and cheesecake? Place the porcini in a bowl and cover with boiling water. Allow to steep until soft, then drain, discarding the water. Squeeze any excess liquid out of the mushrooms, then chop them.

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