Peppers and Pecorino pie

Serve 6

In a bowl mix the ricotta with the fresh cream, the pecorino cheese and the egg yolk  until it's homogeneous . With the help of a whisk, whip up the egg white until firm peaks and incorporate it into the mixture. In the meantime butter the single-portion molds and place a slices of ham on each, then fill them with the ricotta and pecorino mixture. Bake them at 170˚C  for twenty minutes. At this point, in a saucepan, heat up the pepper cream with a little water and pour on the plates. Turn out the pies and place them in the center of each plate and complete with a sprinkle of chopped parsley.

Utilizzare Prosciutto cotto riportante in etichetta la dicitura senza glutine.