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corned beef ricotta pieI’ve been craving homemade ricotta and planned on making a ricotta pie wiht bacon. Why not sub the salty cured pork for salty cured beef? And it’s perfect for Pi Day!

What you need:

  • Your favorite pie crust recipe
  • 1 lg bunch Tuscan kale, stems removed, washed and drained
  • 8 slices corned beef, chopped
  • EVOO
  • 1/2 Vidalia onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 1/2 c homemade buttermilk ricotta (or store bought; no judging.)
  • 4 eggs
  • 1/2 c grated Parmigiano Reggiano
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven to375°.
  • Prepare pie pan.
  • Roll dough and place into pie pan.
  • Heat EVOO in lg sautépan .
  • Sauté kale about 10-15 min.
  • Add about 1 more tbs EVOO and cook onion over med-low heat until softened, about 10 min.
  • Add garlic and kale.
  • Season with salt and pepper.
  • Cook for a few min, until kale is heated through.
  • In lg bowl, whisk ricotta and eggs.
  • Add corned beef and cheese; stir well.
  • Fold in kale mixture.
  • Spoon ricotta filling onto crust and spread evenly.
  • Place in oven and bake until crust is golden, 35-40 min.
  • Remove from oven and let cool on wire rack.

 

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