Ricotta pie (torta salata di ricotta)

Serves 4.

400 gr ricotta 150 gr grated pecorino cheese, basil, parsley, 4 eggs, butter, salt, pepper, nutmeg.

Strain the curd by dropping the past in a bowl, mix it with pecorino cheese (except land by a spoon), three beaten egg yolks, a little chopped parsley and basil, salt, pepper, a pinch of nutmeg, and incorporated, stirring gently, four egg whites. Grease and flour a mold and pour the mixture. Smooth the surface, sprinkle with pecorino advanced bake in a hot oven at low heat for 30 minutes. Deformed when the cake has cooled slightly and serve.