Ingredients for 8 people

  • 2 sheets ready-made puff pastry ​
  • 230g Emmental cheese​
  • 250g prosciutto cotto (cooked ham)​
  • 250g Ricotta​
  • 2 eggs​
  • 50g chopped parsley leaves (or chives, basil or thyme)​
  • 1 teaspoon sea salt flakes​
  • 1 tablespoon of extra virgin olive oil ​
  • 1 egg yolk (as glaze)​
  • De Nigris Platinum Label Balsamic Vinegar, to drizzle

For the recipe

Pre heat the oven to 200 degrees C. 

Cut one of the sheets of pastry to make a pie lid, using the cooking dish or tin as a template to cut around, ensuring that it is the correct size. Set is aside.

Chop the Emmental and the ham into small pieces and place in a large bowl, add the ricotta, the eggs, the salt, the chopped parsley and mix everything well.

Grease a deep baking tin or heatproof dish with olive oil, and line it with the second sheet of pastry, trim it so there is about 2cm excess around the dish, then prick the pastry with a fork. Pour in the filling and level it with the back of a spoon, to make it as even as possible.

Place the second sheet of pastry on top of the pie, trim to size, and fold over the excess pastry from the first sheet. Press the edges together to close. Make holes in the pastry lid to allow steam to escape, and then brush the top of the pie with beaten egg.

Cook in preheated oven for about 35 minutes, remove from oven and leave to rest for about 10 minutes, before finishing with a generous drizzle of De Nigris Platinum Platinum Label Balsamic Vinegar.

Cooking with Chef Giovanni