Ingredients
30 oz. ricotta cheese or 2 lbs. fresh ricotta
2 Tablespoons soft margarine 1/2 cup grated cheese
3 Tablespoons bread crumbs 3/4 cup chopped black olives
4 large eggs 1/4 teaspoon salt
ground black pepper and parsley
Preparation
Drain ricotta if necessary. Heat oven to 350°. Grease 8" springform pan with margarine. Coat with breadcrumbs, shake out excess. Put ricotta, eggs, cheese in bowl and mix. Stir in olives and seasoning. Pour into prepared pan. Bake 1 hour 15 minutes or until top is firm and golden. Cool. Remove sides of pan. Place pie with pan base on serving plate. Garnish. (See Brigida’s Ricotta Sformata!)
