Savory > Pies > Vegetarian Pies

Round-Headed Rampion and Ricotta Pie Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 1 bunch of round-headed rampion (about 4 cups)
- 1 cup ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 eggs
- 1/2 cup milk

Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork. Set aside.

3. Wash and chop the round-headed rampion into bite-sized pieces.

4. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute.

5. Add the chopped rampion to the skillet and cook for 5-7 minutes, until wilted and tender. Season with salt and pepper.

6. In a mixing bowl, whisk together the ricotta cheese, parmesan cheese, eggs, and milk until smooth.

7. Add the cooked rampion to the mixing bowl and stir to combine.

8. Pour the mixture into the prepared pie crust.

9. Bake for 35-40 minutes, until the filling is set and the crust is golden brown.

10. Let the pie cool for 10 minutes before slicing and serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6-8 servings

Nutritional information:
- Calories per serving: 280
- Fat: 18g
- Carbohydrates: 16g
- Protein: 13g

Substitutions for ingredients:
- Round-headed rampion can be substituted with spinach or kale.
- Ricotta cheese can be substituted with cottage cheese or feta cheese.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.

Variations:
- Add cooked bacon or sausage to the filling for a meatier version.
- Substitute the pie crust with a gluten-free crust for a gluten-free version.
- Add chopped sun-dried tomatoes or roasted red peppers for extra flavor.

Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork to prevent it from puffing up during baking.
- Use a whisk to ensure the filling is smooth and well combined.
- Let the pie cool for a few minutes before slicing to prevent it from falling apart.

Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat leftover pie in the oven at 350°F for 10-15 minutes, until heated through.

Presentation ideas:
- Serve the pie on a platter with a sprinkle of fresh herbs, such as parsley or basil.

Garnishes:
- Garnish the pie with a dollop of sour cream or Greek yogurt.

Pairings:
- Serve the pie with a side salad or roasted vegetables.

Suggested side dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Mixed green salad with vinaigrette dressing

Troubleshooting advice:
- If the pie crust is browning too quickly, cover the edges with aluminum foil.
- If the filling is not setting, bake for an additional 5-10 minutes.

Food safety advice:
- Make sure to wash the round-headed rampion thoroughly before using.
- Store leftover pie in the refrigerator and consume within 3 days.

Food history:
- Round-headed rampion is a leafy green vegetable that has been used in traditional Italian cuisine for centuries.

Flavor profiles:
- The pie has a savory and slightly tangy flavor from the ricotta cheese and parmesan cheese.

Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.

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Taste: Creamy, Savory, Herby, Earthy, Nutty, Tangy