Ricotta And Cheese Pie

Preparation:

Preparation: It takes the dough made with 200 g of flour, 100 g of butter (first manipulated to soften it); a whole egg, an egg yolk and a pinch of salt. You have to get a soft and elastic dough; let it rest for an hour in a cool place covered with a cloth. Meanwhile, sieve 300 g of ricotta, the most buttery; add 200 g of grated cheese (usually Fontina or Gruyere), another 100 g of butter; also add the yolks of five eggs, a pinch of salt and one of pepper; and when this becomes smooth and homogeneous, finally add six egg whites: those separated by the egg yolk combined with the dough of the same sheet, and those of the eggs combined with the filling: all, first, whipped until stiff, and then incorporate gently. We're at the conclusion: lightly grease a large pan with butter, which also goes up to the edges: sprinkle a thin layer of flour on top; pour the filling on the pastry. Also arrange on top, crossing them, the clippings that you will have detached from the pastry, to give it a round shape, corresponding to the bottom of the pan. Put it in the oven, over moderate heat, for about twenty minutes.