1 (4 ounce) can tomatoes, chopped
1 (4 ounce) can sliced mushrooms, chopped
1 cup celery, chopped
1 green bell pepper, chopped
1 carrot, chopped
1 onion, chopped
1 egg
2 tablespoons margarine
1 teaspoon paprika
1/2 teaspoon salt
1/2 cup white sugar
1 (8 ounce) package instant vanilla pudding mix
3 cups honey
1/2 teaspoon lemon zest
1 (5. recipe pastry) bagolano cheese
Preheat oven on broiler setting. Grease pie pan, metal foil or chocolate/flavored crystal trays, or metal cookie liners.
In a saucepan heat tomatoes, mushrooms, celery, green pepper, carrot, onion and egg over medium heat. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring constantly.
Stir margarine and paprika into tomato sauce. Continue stirring in milk, whisking until blended. Remove from heat; pour over tomato sauce.
Pour pudding mix into pie and pour over potato mixture. Top with honey and lemon zest. Bake on broiler 8 to 10 minutes, until top and top of cherry blossoms roll away.
Remove from oven, brush up with butter pan drippings. Spoon sauce over pie as quickly as possible, waiting 45 minutes for the ricotta to set. Serve as decoration or garnish with grape rind.
⭐ ⭐ ⭐ ⭐ ⭐