Simple Way to Prepare Super Quick Homemade Ricotta, porcini and pecorino pie

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Before you jump to Ricotta, porcini and pecorino pie recipe, you may want to read this short interesting healthy tips about Learn How to Boost Your Mood with Food.

Many of us have been conditioned to believe that comfort foods are not good and should be avoided. At times, if the comfort food is candy or some other junk food, this is true. Otherwise, comfort foods could be super nutritious and good for you. There are a number of foods that actually can raise your moods when you consume them. When you are feeling a little down and are needing an emotional pick-me-up, try some of these.

Eggs, you may be astonished to find out, are fantastic at combating depression. You should see to it, however, that what you make includes the yolk. The egg yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, the egg yolks particularly, are rich in B vitamins. These B vitamins are great for helping to improve your mood. This is because these vitamins improve the function of your brain's neural transmitters (the parts of the brain that affect how you feel). Eat an egg and cheer up!

So you see, you don't need to eat all that junk food when you want to feel better! Try some of these suggestions instead.

We hope you got insight from reading it, now let's go back to ricotta, porcini and pecorino pie recipe. To make ricotta, porcini and pecorino pie you only need 7 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Ricotta, porcini and pecorino pie:

1. Provide of Roll of pastry.
2. Provide 250 g of ricotta.
3. You need 60 g of porcini mushrooms, washed and chopped.
4. Prepare 60 g of pecorino cheese.
5. Prepare Half of a courgette, washed and chopped.
6. Use 2 of eggs, 1 to glaze.
7. Provide of Olive oil.

Steps to make Ricotta, porcini and pecorino pie:

1. Put the ricotta in a bowl. Add pecorino and mix, add egg and mix well. Set a side.
2. In a little oil, fry mushrooms for about 5-6 mins, then the courgette and cook for another 5-6 mins, leave to cool.
3. Add veg to the ricotta and mix well. Roll out pastry onto a round tray. Prick with a fork and blind bake at 180 for 5-6 mins. Add mixture and spread evenly.
4. Turn edges down, glaze with beaten egg. Sprinkle more pecorino on top if desired and bake for 30 mins until golden brown :).

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