Ricotta pie (2)

Carefully wash the mile: Rinse several times in cold water until more impurities and surface water is clear; Let it drain for benino, pour it in a pan and toast for a few minutes with a little oil, keeping it mixed on a flame rather cheerful.

Add a quantity of water equal to about twice its volume, bring to the boil, add salt, cover and simmer at moderate heat for about twenty minutes, until water is completely absorbed and millet cooked and soft.

When cooked turn off the flame and pour in ricotta and chopped basil, stir gently, cover with the lid and let it sit for about a quarter of an hour.

Oil a baking sheet, pour the mixture and pass finally in oven at medium heat for about 20 minutes.

If you like, before you bake sprinkled with grated Parmesan cheese and bathed with a little olive oil.