q.s. Parsley
q.s. Butter
1 Egg white
1 Egg yolk
200 g. Cow's milk ricotta
q.s. Ham
50 ml. Fresh cream
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.