Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of fresh spinach, chopped
- 1 cup of ricotta fresca di bufala
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh basil
- 3 eggs
- 1/2 cup of heavy cream
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish.
3. In a mixing bowl, combine the ricotta fresca di bufala, Parmesan cheese, chopped basil, and salt and pepper to taste.
4. Add in the chopped spinach and mix well.
5. In a separate bowl, whisk together the eggs and heavy cream.
6. Pour the egg mixture into the spinach and ricotta mixture and stir until well combined.
7. Pour the mixture into the pie crust.
8. Bake for 35-40 minutes or until the filling is set and the crust is golden brown.
9. Let the pie cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 35-40 minutes
5. Temperature:
- Preheat oven to 375°F.
Serving size:
- Serves 6-8 people.
Nutritional information:
- Calories per serving: 280
- Total fat: 21g
- Saturated fat: 11g
- Cholesterol: 155mg
- Sodium: 360mg
- Total carbohydrates: 12g
- Dietary fiber: 1g
- Sugars: 2g
- Protein: 12g
Substitutions for ingredients:
- You can substitute the spinach with kale or Swiss chard.
- You can use regular ricotta cheese instead of ricotta fresca di bufala.
- You can substitute the Parmesan cheese with Pecorino Romano or Asiago cheese.
Variations:
- You can add cooked bacon or pancetta to the filling for added flavor.
- You can add sun-dried tomatoes or roasted red peppers for a pop of color and flavor.
- You can use a different type of cheese, such as goat cheese or feta cheese, instead of ricotta.
Tips and tricks:
- Make sure to drain any excess liquid from the ricotta cheese before using it in the filling.
- You can blind bake the pie crust for 10-15 minutes before adding the filling to ensure a crispy crust.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of chopped fresh basil on top.
Garnishes:
- Garnish with a few cherry tomatoes or a drizzle of balsamic glaze.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with garlic and Parmesan cheese
- Grilled asparagus with lemon and olive oil
Troubleshooting advice:
- If the filling is too runny, add a little more Parmesan cheese to thicken it up.
- If the crust is browning too quickly, cover it with foil halfway through baking.
Food safety advice:
- Make sure to cook the pie until the filling is set and the crust is golden brown to ensure it is fully cooked.
Food history:
- Ricotta fresca di bufala is a fresh cheese made from the milk of water buffalo in Italy.
Flavor profiles:
- Creamy, savory, and slightly tangy.
Serving suggestions:
- Serve the pie warm or at room temperature.
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Region: Italian