5 eggs
1 lb. Ricotta cheese
2 Tbs. chopped onion
1 cup grated Parmesan
1 Tbs. (about) chopped parsley
salt and freshly ground pepper to taste
2 Tbs. olive oil
2 cloves garlic
10 oz. tomato puree
4 oz. tomato paste
1/4 tsp. dried marjoram
1/2 tsp. dried oregano
2/3 cup sliced ripe olives
1/2 lb. thinly sliced Mozzarella cheese
1 large green pepper, seeded and sliced into matchsticks
prepare the shortcrust pastry.
Line a 10 inch pie dish and roll out a top crust.
Beat the eggs, stir in the Ricotta cheese, onion, parsley, Parmesan cheese, and season to taste with salt and pepper. Set aside.
Heat the olive oil in a small sauce pan. Crush the garlic into it and add herbs. When the garlic is clear and begins to turn gold, stir in the tomato puree, tomato paste, olives and once again season well with salt and black pepper.
Spread half of the Ricotta mixture in the prepared pie shell. Arrange over it half the Mozzarella slices. Cover with half the tomato sauce, and spread half the green pepper slices over it. Repeat all the layers and cover with the top crust. Pinch the edges securely together and flute. Make three long parallel slashes through the top crust.
Bake the pie in a preheated 425 degree oven for about 35 - 40 minutes, or until browned. Let it stand for 30 minutes before serving.
Serves 6 to 8
