agretti and ricotta pie
4.5 from 4 votes

Agretti and ricotta pie

Course Main
Cuisine Italian
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people

Ingredients

For the pie crust

  • 250  of flour
  • ½  teaspoon  of salt
  • 160  of cold butter
  • 100  ml  of ice water

For the filling

  • 350 g of agretti, cleaned
  • 2 tablespoons of extra virgin olive oil
  • 1 scant teaspoon of salt
  • 50 ml of water
  • 300 g of fresh ricotta
  • 2 tablespoons of Parmigiano Reggiano
  • Nutmeg
  • 2 eggs
  • 2 tablespoons of milk, to brush the pie dough

Instructions

  • Add the flour with the salt to a large bowl, then add the butter. Coat the stick of butter with flour in the bowl, then using a bench scraper cut the butter lengthwise in half, then lengthwise in quarters, coating each newly cut side in flour. Dice the butter and cover each piece in flour, then with a pastry cutter press the mixture as you would mash potatoes.
  • Add the ice water little by little and mix quickly with your hands just enough to create a ball of dough. Work the dough as little as possible.
  • Wrap the ball in plastic wrap and refrigerate for at least one hour.
  • Meanwhile, make the agretti filling. Collect the cleaned agretti into a pan, add the olive oil and the water, season with salt and cook for about 5-7 minutes, on medium fire, enough to soften the agretti.
  • Roughly chop the agretti and mix them into the well-drained ricotta. Add also the grated Parmigiano and a good grating of nutmeg. Taste and adjust the seasoning. At the end, mix in two beaten eggs.
  • Preheat oven to 190°C.
  • Remove the dough from the fridge, roll it out with some flour and a rolling pin, then line a previously greased and floured 22 cm round pie pan. Fill it with the agretti and ricotta filling, then trim the excess pie crust.
  • Cut strips from the leftover pie crust and decorate the top of the pan, then brush the pie dough with some milk.
  • Bake the pie for about 40 minutes, until golden. Serve hot or warm.
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