Rustic Ricotta Pie with Mushrooms and Chicken Breast, a delicious layered recipe perfect for any occasion. Very easy to make. As I often do and you often read, sometimes I really enjoy getting creative with these delicious yet simple recipes. This time I used a classic puff pastry base, filling it in layers with ricotta, slices of chicken breast, and mushrooms sautéed for just 10 minutes in a pan and then cooled. An ideal recipe in any season, hot or cold, also perfect to prepare in advance! Below I leave you some of my ideas while after the description rich in photographic steps, I will answer the most common questions about this type of recipe.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 22 cm diameter pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 roll puff pastry (round)
- 11.6 oz ricotta (drained weight)
- 10.6 oz champignon mushrooms (already cleaned)
- 2 eggs (medium)
- as needed extra virgin olive oil (to brush on the edges)
- 3.5 oz mozzarella for pizza
- 2.8 oz cheese (grated)
- 2 tablespoons extra virgin olive oil (for the mushrooms)
- as needed fine salt (for the mushrooms)
- 7 oz chicken breast
Tools
- 1 Baking pan
- 1 Bowl
- 1 Fork
- 1 Pan
- 1 Spoon
Steps
To make the Rustic Ricotta Pie with Mushrooms and Chicken Breast, first cook the previously cleaned and thinly sliced mushrooms in a little extra virgin olive oil. 8-10 minutes of cooking will be enough, as they will continue to cook in the pie. Let cool.
Meanwhile, in a bowl, combine half of the grated cheese with the ricotta and eggs. Add a pinch of salt if you like and mix until you get a fairly homogeneous mixture. It will not be creamy but rather loose, which is how it should be.
In a 22 cm diameter baking pan, spread the round puff pastry with all its parchment paper, taking care to leave the edges out. Prick with the tips of a fork and spread half of the ricotta mixture. Lay half of the chicken breast to cover the ricotta and distribute half of the cooked mushrooms. Lightly salt.
Season with half of the mozzarella required in the recipe, which should be dry, and 0.5 oz of grated cheese. Cover with the remaining ricotta and repeat the layers with the remaining ingredients.
Fold the edges and brush with extra virgin olive oil. Bake in a preheated oven at 356°F (180°C) for 40 minutes.
Let cool slightly before removing from the pan. Once cooled, the pie will keep in the refrigerator for about 2 days covered with plastic wrap.
FAQ (Frequently Asked Questions)
How can I replace puff pastry?
With shortcrust pastry. Homemade will be fine too but rolled very thinly like the store-bought one.
