FINALLY the weekend is over. I seriously never thought I’d say that. Usually people look forward to the weekend – however this time by Saturday afternoon, I was already looking forward to this particular weekend’s ending. Not gonna go into details – suffice it to say that it is true that bad things come in threes, except that, for me, this time they came in fours… lol
The most I can say for this weekend is that I watched a couple of good horror movies with my bf, and that I cooked some tasty food. So, instead of glossing and agonizing over the details of my unfortunate series of events, I’m going to focus on what I cooked for Sunday lunch.
This is a ‘torta tal-irkotta‘ in Maltese, that is, a Ricotta Pie. I just love ricotta, and hadn’t cooked such a pie in a while.
Here’s my own personal recipe:
1.5kgs fresh ricotta
dough (this can be either home-made or ready-made)
As you can see, I’m going to omit the making of the pie-crust and just focus on the making of the pie itself.
1. Take the margarine and cook it in a small pan. When it’s done cook the bacon.
2. With the rest of the margarine, smear the borders and all crevices of a large round pie-pan. Open half the dough and place it to form the lower part of the pie-crust.
3. In a large bowl, mix the ricotta, cooked bacon, eggs, grated cheese, garlic and salt to taste. Make sure to mix them thoroughly.
4. Pour the mixture into the open pie-crust and place the other half on top making sure to cover all the mixture.
5. IMPORTANT – Use a fork to puncture the pie-crust in order for the mixture to breathe. This will prevent the dough from inflating due to the eggs.
6. Leave in an oven at medium to high temperature. It will take approximately an hour for the pie to bake to a lovely golden brown.