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TORTA DI OLIVE DI NOCELLERA DEL BELICE Nocellera del Belice Olives Pie

Mail this recipe to a friend!	4 eggs, separated 7 oz. Ricotta cheese 1 lb. broccoli florets 24-30 Nocellera olives 1/2 oz. grated Canestrato di Puglia cheese 1 oz. grated breadcrumbs 1 tbsp. chopped parsley butter salt and pepper	See Also:      Olive Oils      Valdemone DOP      Vegetables      Oliva da Tavola Nocellara del Belice DOP      Wine Pairings      Faro DOC      Rosso Piceno DOC      Sant'Anna di Isola Capo Rizzuto DOC
	Pit the Nocellera olives and chop with the raw broccoli florets and parsley. In one bowl whip the egg whites. In another mix the ricotta cheese with the egg yolks, the grated cheese, salt and pepper. Then add the chopped olives and broccoli. When this is well mixed, delicately fold in the egg whites. Butter four ramekins, dust with the breadcrumbs and pour in the mixture up to the rim. Place the ramekins in a baking dish with water. Cook in a pre heated oven at 325°F for about 20 minutes. Remove and serve hot. Serves 4

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