Torta Di Olive Di Nocellera Del Belice

Olive siciliane – miss_yasmina CC BY-SA 2.0


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.

Serves 4

Regional recipe from Sicily

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at