ingredients

Recipe for 2 pies of 18cm of diameter

• 400g italian specialities pepper cream sauce
• 150g Ricotta (sort of cottage cheese) mixed with ewe cheese
• 3 eggs
• 80g of speck (sort of smoked ham)
• 20g onion
• 150g béchamel (white sauce)
• 100g grated parmesan cheese
• 400g puff pastry

preparations

Mix 600g of italian specialities pepper cream sauce, ricotta, grated cheese, eggs, bechamel, and speck (chopped in cubes and browned with onion cut in thin slices). Roll the puff pastry. It should be about 3mm thick. Cover two stencils. Put inside the stencils the mixture in equal parts and spread evenly. With the puff pastry left make 2 circles of the same diameter of the stencils. With a sharpened knife, make little cuts on the circles, so that, when the pastry dilates, it looks like a grid. Put the circles on the stencils and cut the exceeding pastry off. Baste the surface with a beaten egg. Bake for 35 minutes at 155° C in airy oven or 210° C in static oven.

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