A savory ricotta “pie” with eggs, sour cream and parmesan cheese topped with roasted Roma tomatoes.
Calling this a pie is kind of deceptive. It’s more casserole than pie. There’s no crust. And it’s not sweet – the first thing I think when I hear the word pie.
The ricotta custard is creamy, soft and fluffy. The olive oil and Italian herb seasoned tomatoes roast along with the pie where they take on a sharp, intense flavor. Their acidic bite is the perfect contrast to the milky ricotta cheese. A flavor explosion.
If, for some insane reason you don’t like or have tomatoes on hand you can eat the pie as is along side just about any type of protein or vegetable! The ricotta is so mild tasting and versatile.
Jazz it up with roasted red peppers, caramelized onions, roasted garlic, olives or crispy, crumbled bacon. Or a combo of all the above!
Mix in fresh, chopped spinach or top with garlic sauteed broccoli rabe. Serve alongside spicy Italian sausage or meatballs. The options are endless.
If I could try the ricotta pie all these different ways, believe me when I say I wouldn’t hesitate! Someday I may. If I haven’t professed my love for ricotta cheese before then consider it done.
Spooning it straight from the container like I haven’t eaten a proper meal in weeks is not above me. Italian girls like me are practically weaned on ricotta.
And we never forget it.