Ricotta Pie in a Prosciutto Turban

This dish looks very attractive and is really delicious!

40 Minutes 4 People
Ingredients: 
Ingredients List
12 slices Prosciutto di Parma P.D.O.
320 g ricotta
finely chopped sage and rosemary
2 egg yolks
30 g pecorino cheese
40 g butter
40 g black olives
40 g walnuts
120 g salad leaves
salt
pepper

This dish looks very attractive because the colour of the ham varies depending on the length of time it has been cooked in the oven. It can also be prepared cold, leaving it in the fridge for a few hours.

The Recipe:

  • Using a brush, grease the inside of 4 individual moulds with butter.
  • Line the moulds with the slices of prosciutto and put them in the fridge.
  • Mix the dry ricotta with the olives, the walnuts and the finely chopped sage and rosemary.
  • Season with salt and pepper, blend in the egg yolks and the pecorino cheese.
  • Fill the previously lined moulds with the fluffy mixture.
  • Cover them well and put them back in the fridge.
  • Remove them after about 1 hour and serve on a bed of salad leaves. Garnish with bread croutons.
     

Suggestions: if you would like to serve them hot, cook them in the oven for 25 minutes at 180°C.

Used Products

  • Prosciutto di Parma P.D.O.

Ingredients

Ingredients: 
Ingredients List
12 slices Prosciutto di Parma P.D.O.
320 g ricotta
finely chopped sage and rosemary
2 egg yolks
30 g pecorino cheese
40 g butter
40 g black olives
40 g walnuts
120 g salad leaves
salt
pepper
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