Source:

http://www.sugarplums.com/italiantidbits.html

Serves/Makes:4

Ingredients

• For the Ricotta Pies:
• 2 oz (56 grm) pancetta
• 3-1/2 oz (98 grm) dandelion greens
• 1/4 cup (60 ml) grated parmesan cheese
• 8 eggs
• 2/3 cup (150 ml) ricotta cheese
• 1/3 oz (9.3 grm). poppy seeds
• salt and pepper, to taste
• For buttering the bowls:
• 1/4 cup (60 ml) butter
• 3 tbsp (45 ml) bread crumbs
• 4 terracotta bowls that can hold about 7 oz (196 grm). each

Preparation

• Cut the pancetta into small cubes, and fry until crisp in a skillet without adding oil or butter.
• Clean and wash the dandelion greens, then finely chop and blanch them.
• Grate the parmesan cheese.
• Place the eggs in a bowl and beat with a whisk.
• Add pancetta, greens, ricotta, and poppy seeds, and mix well.
• Add salt and pepper.
• Butter the terracotta bowls, then sprinkle them with bread crumbs.
• Pour the mixture into the bowls and sprinkle with parmesan cheese.
• Bake in a preheated 375 degree (200 C.) oven, until the pies are puffed up and golden brown.
• Serve the ricotta pies at once in the bowls in which they were baked.

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