I found this ricotta pie written in a very small piece of paper in the middle of my recipes box (a box where I gather recipes from magazines, newspapers, some given by friends, and some other I find here and there). In my little note it is called cheese pie, but as ricotta is the cheese that is more present (and I often use more ricotta when I do not have enough goat cheese), it seems to me that it is more correct to call it a ricotta pie.
This simple pie is a solution for many occasions. I prepare it often when I have friends for lunch or dinner, because it goes with quite anything, spread on a piece of bread or on a cheese cracker. But I prepare it also when I have some ricotta that is not super fresh and I want to use it. And, yet, I prepare it for dinner to eat with salad.
I prepare it in individual portions, but you can also prepare a bigger one and cut slices to serve it.
- 10½ ounces ricotta cheese
- 2.8 ounces goat cheese
- 4 Tbsp grated pecorino (sheep) cheese
- salt
- freshly grounded pepper
- 1 tsp dried Erbes de Provence (or the ones you prefer)
- grated zest of 1 lemon
- 1 eggwhite
- Pre heat the oven 200°C/390°F.
- Grease ramekins or small oven resistant bowls.
- Mix all ingredients and pour into the ramekins filling quite to the top (they will inflate while cooking and deflate after taking them out of the oven).
- Bake until they are puffed up and colored at the top.
- Serve hot or at room temperature.
- Buon appetito!
