Ricotta and Spinach Couscous Pie
What are the best foods for a picnic? Here is a quick and practical recipe to serve: the Ricotta and Spinach Couscous Pie. The recipe is by our Anna Attanasio, food blogger at Giallo Zafferano.
Ingredients:
- 100 g of Martino Spinach Couscous
- 120 g of milk
- 2 medium eggs
- 250 g of cow’s milk ricotta
- 50 g of grated cheese (Grana, Parmesan, or Pecorino)
- 80 g of cured ham or salami (cubed)
- 80 g of regular or smoked scamorza cheese (cubed)
- A pinch of fine salt
- 1 pinch of ground black pepper
Method:
Pour the spinach couscous into a bowl, add the hot milk, stir, cover, and let it rehydrate for 10 minutes. After the resting time, fluff it with a fork.
Meanwhile, crack the eggs into a bowl, add a pinch of salt, a pinch of pepper, and the grated cheese, and start mixing with an electric whisk or by hand.
Then add the ricotta and continue mixing. Once the ricotta is incorporated, add the fluffed couscous and continue mixing.
Add the diced cured meats and scamorza cheese and mix to incorporate them. Pour the mixture into a greased or oiled 20-22 cm diameter mold. Level the surface with a spatula.
Bake in a preheated static oven at 180°C to 200°C for about 40 minutes. Use a toothpick to check for doneness before removing from the oven; if it comes out dry when inserted in the center of the pie, it is ready to be served. Serve it hot or at room temperature.
WATCH THE FULL RECIPE VIDEO
