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
salt, and pepper
How to make the Nocellera del Belice Olives Pie:
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.
Regional recipe from Sicily