Ricotta Pie With Potato Crust

INGREDIENTS

INSTRUCTIONS

Spoon the ricotta cheese into a sieve placed over a bowl and
refrigerate for 2 hours to drain off the liquid.  Meanwhile, if cooking
the potatoes on the stove top, peel them and  place in a saucepan with
salted water to cover generously. Bring to a  boil and boil until
tender, about 30 minutes. Drain well and pass  through a ricer or food
mill placed over a bowl, or simply mash.  Alternatively, place the
baking potatoes in an oven preheated to 400  degrees and bake until
very soft, about 1 hour. Cut in half and scoop  out the potato flesh,
passing it through a ricer or food mill or  mashing it. While still
warm, add the 1 2/3 cups flour and the salt  to the potatoes and knead
them in to make a firm, smooth dough,  adding more flour as needed to
achieve the correct consistency.  Preheat an oven to 375 degrees.
Lightly oil a 10-inch pie plate.  On a lightly floured work surface,
roll out the dough into an 11-inch  round, about 1/4-inch thick.
Carefully press it into the prepared pie plate. Turn under the edges
and press on to the plate rim.  (Alternatively, roll out, place on an
oiled baking sheet, and fold up  the edges like a pizza crust.) Spread
the ricotta over the crust, then  distribute the olives evenly over the
ricotta. Sprinkle with the  pepper, Parmesan cheese, and chopped
marjoram or savory.  Bake until golden, 30 to 45 minutes. Remove from
the oven and place  on a rack to cool slightly. Serve warm, cut into
wedges.  Yield: 8 servings  Converted by MC_Buster.  Recipe by: COOKING
LIVE  SHOW #CL9209  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1897
Calories From Fat: 446
Total Fat: 51.2g
Cholesterol: 155.5mg
Sodium: 3892.5mg
Potassium: 2744.5mg
Carbohydrates: 267.2g
Fiber: 18.7g
Sugar: 5.7g
Protein: 90.1g