Ricotta and Chanterelle Nettle Pie
recipe

A savory pie that combines delicious chanterelles and nutritious nettles. A perfect dish to utilize the bounty of autumn.
Preparation time: 1 hour
Serving size: 6-8 servings
Ingredients:
- Crust:
- 1 dl potato flour
- 2 dl all-purpose flour
- 1/2 tsp baking powder
- 100 g butter
- 1 dl cold water
- Filling:
- 1 l nettle leaves
- 250 g pre-processed (blanched) chanterelles
- 1 onion
- A knob of butter
- 250 g ricotta cheese
- 1 1/2 dl cooking cream
- 2 eggs
- Herb salt
- Ground white pepper
Instructions:
1. In a bowl, mix the dry ingredients for the crust. Rub in the softened butter until crumbly. Add cold water and mix until a smooth dough forms.
2. Press the dough into a greased pie dish, covering the bottom and sides. Chill the dish in the refrigerator for about 30 minutes.
3. Prick the bottom of the dough with a fork and bake in a preheated oven at 200°C (392°F) on the lower rack for 10 minutes.
4. Rinse the nettle leaves and blanch them briefly in boiling water. Cool and chop the leaves finely.
5. Sauté the peeled and chopped onion in butter until translucent. Add the chopped chanterelles and cook for a few minutes. Remove from heat.
6. In a bowl, combine ricotta, cooking cream, and eggs. Mix this into the cooled mushroom-onion mixture.
7. Fold in the chopped nettles and season with herb salt and white pepper.
8. Pour the filling over the pre-baked crust and bake for an additional 30 minutes, or until the filling is set and the top is golden brown.
Nutritional Information (per serving):
Calories: 320 kcal
Protein: 10 g
Carbohydrates: 30 g
Fat: 18 g
Fiber: 2 g

Reviews: 3.73 (914 reviews) ★★★★★ share