The driving force behind my trip to Italy was to take cooking lessons so the fact that the weather was terrible on two of the side-trip days didn't bother me much. And really, after you've seen five castles and cathedrals, they all start to look the same!
This is from the first class. It is a pear, ricotta, and pecorino pie in a puff pastry shell. Nutmeg and pine nuts give it a little extra interest.
Torta Salata con Formaggio and Pere
4 or 5 pears
1 puff pastry circle, thawed
3/4 - 1 cup ricotta cheese
5 oz pecorino romano
Couple grinds of nutmeg
Dash of salt
Handful of pine nuts
Heat oven to 350 degrees.
Peel and cut pears into 1 inch-ish chunks. Cut up pecorino to a similar size.
Add ricotta, egg, nutmeg, salt, and pine nuts, then stir.
Place dough (on parchment) into pan and prick the bottom with a fork.
Fill with pear mixture and fold edges of pastry over the top.
Cut parchment from around the pan.
Bake for 45 - 50 minutes until inside is firm and pastry is brown.
Tip: This can also be made as a savory pie by substituting the pears with zucchini.