On Saturday I posted Carmela Soprano's La Pastiera.
Last year it shared a post with my Ma's Qassatat ta I-Irkotta, small ricotta pies.
Just a few sentences.
Live and learn, right?
They're both pie recipes, have a ricotta filling and a crust.
There the similarity ends.
Ma's recipe is 100% simpler.
You can prepare it for lunch the same day.
And, it's healthier.
Watching your cholesterol?
Qassatat ta I-Irkotta
grease a cookie pan
preheat oven to 375º
bake 20 minutes, until golden brown
In a medium bowl, beat together
250 g ricotta
1 large egg
In a large mixer bowl, mix
400 g flour
1 teaspoon baking powder
pinch of salt
200 g margarine
enough to form a soft dough
Roll out the dough, and cut using a round 18 cm cutter
Place some of the filling in the center of each circle
Brush the pastry ends with the beaten egg
Gather the edges toward the center,
leaving it uncovered over the ricotta.
Brush the pastry and ricotta with the beaten egg
Bake 20 minutes
Qassatat ta I-Irkotta isn't just for Easter.
It's handy for lunch boxes and pic nics, too.
Just so you know.
In a rush?
You can use that frozen puff pastry.