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![]() ![]() ![]() TORTA DI RICOTTA Ricotta Pie The nature of this cheesecake is that it is dry and wet at the same time. It is a very typical dessert and "delight" in Italian American restaurants; cakes made with ricotta cheese are very typical of Italian desserts, like the pastiera, a traditional Easter dessert from Campania, which is made with ricotta candied fruit and whole grain kernels baked in a shell, from which I feel the Italian cheese cake descends. Serves 10 Ingredients: 1 1/2 pounds ricotta 1/2 teaspoon of salt 1/3 cup of breadcrumbs 1 1/2 cup of sugar 5 eggs 1 tablespoon of vanilla Grated rind of one orange Grated rind of one lemon 1/2 cup golden raisins 1 tablespoon candied orange peel, chopped 1/2 cup anisette 2 tablespoons confectioners sugar 2 tablespoons of butter Directions: Drain ricotta overnight in a sieve lined with cheesecloth. Soak the raisins in anisette for an hour. Butter a deep 12" round baking pan, then coat completely with breadcrumbs; shake the excess out. In a mixer, mix eggs, salt and sugar until pale. Add ricotta, lemon, lemon and orange rinds and vanilla; mix well till all the ingredients are well blended. Add raisins and candied orange peel, mixing until all the ingredients are incorporated. Bake in a preheated 350 F degree oven for 45 minutes. Let cool, serve at room temperature dusted with powdered sugar. home | about lidia | tv show | books | restaurants | food products | shopping travel | recipes | what's new | where's lidia | special events | contact us copyright © 2000 Felidia Inc. designed by winters ripp design |
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