Cheese Pie {crostata Di Ricotta}
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Cheese Pie {crostata Di Ricotta}
  Cheese    Pie    Italian    Pasta  
Last updated 6/12/2012 12:47:58 AM. Recipe ID 8880. Report a problem with this recipe.
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      Title: Cheese pie {crostata di ricotta}
 Categories: Italian, Pasta
      Yield: 1 Servings
 
           -PASTRY CRUST-PASTA FROLLA
      2 c  Unsifted all purpose
           -flour.
     12 tb Lard or butter,at room
           -temperature but not soft.
      4    Egg yolks.
    1/4 c  Sugar.
      3 tb Dry marsala wine.
      1 ts Freshly grated lemon peel.
    1/2 ts Salt.
           -RICOTTA FILLING
      5 c  Ricotta cheese.
    1/2 c  Sugar.
      1 tb Flour.
    1/2 ts Salt.
      1 ts Vanilla extract.
      1 ts Freshly grated orange
           -peel.
      4    Egg yolks.
      1 tb White raisins,rinsed and
           -drained.
      1 tb Diced candied citron.
      2 tb Slivered blanched almonds
           -or pine nuts.
      1    Egg white mixed with 1
           -tablespoon water.
 
  INSTRUCTIONS:PASTRY CRUST-/
  
  In a large mixing bowl,make a well in the center of two cups of
  flour.Drop into it the butter {or
     lard} ,egg yolks,sugar, Marsala, lemon peel and salt.With your
  fingertips mix the ingredients together,incorporating as much flour
  as you can.With the heels of your hands,work in the rest of the flour
  until the dough is smooth and can be gathered into a ball.Do not,
  however,knead the dough or work it any more than necessary.{If you
  have an electric mixer with a paddle attachment,all of the
  ingredients can be placed in the bowl at once and mixed at low speed
  until they are just combined.}The dough can be rolled out at once,
  but if it seems at all oily,refrigerate it for about 1 hour,or until
  it is firm but not hard.
  
  Pre-heat the oven to 350^.Break off about 1/4 of the dough,dust
  lightly with flour and cover with wax paper or plastic wrap ;set
  aside in the refrigerator.Reshape the rest of the dough into a ball
  and place on a lightly floured board or pastry cloth.With the heel of
  your hand,flatten the ball into a disc about 1 inch thick.Dust a
  little flour over both sides of the disc to prevent the dough from
  sticking,and begin rolling it out---starting from the center and
  rolling to within an inch of the far edge.Gently lift the dough,turn
  clockwise,and roll out again from the center to the far edge.Repeat
  lifting,turning and rolling until the disc is about 1/8 inch thick
  and at least 11 inches across.If the dough sticks to the board or
  cloth while you are rolling it out,lift it gently with a wide metal
  spatula and sprinkle a little flour under it.
  
  Lightly butter the bottom and sides of a 9-by-11/2-inch spring-form or
  false-bottom cake pan.Then,starting at the nearest edge of the
  circle,lift the pastry and drape it over the rolling pin. Place the
  pin in the middle of the buttered pan,and unfold the pastry over
  it,leaving some slack in the center.Gently press the pastry into the
  bottom and around the sides of the pan,taking care not to stretch
  it.Roll the pin over the edge of the pan,pressing down hard to trim
  off the excess pastry around the top.
  
  Unwrap the remaining pastry,place it on a lightly floured board or
  cloth,flattenit with the heel of your hand and roll it into a
  rectangle about 12 inches long.With a pastry wheel or sharp knife,cut
  the rectangle into long,even strips about 12 inch wide.
  INSTRUCTIONS:RICOTTA FILLING -
  
  Combine the ricotta cheese with 1 2 cup of sugar,1 tablespoon flour,1
  2 teaspoon salt,the vanilla,grated orange peel and egg yolks,and beat
  until they are thoroughly mixed.Stir in the raisins and the candied
  orange peel and citron.Spoon this filling into the partially baked
  pastry shell,spreading it evenly with a rubber spatula.Sprinkle the
  top with slivered almonds or pine nuts,then weave or crisscross the
  pastry strips across the pie to make a lattice design.Brush the
  strips lightly with the egg-white -an d-water mixture.Bake on the
  middle shelf of the oven for 1 to 1&1/4 ho urs,or until the crust is
  golden and the filling is firm.
  
  Remove the pie from the oven and slide off the outside the outside
  rim of the pan.Cool the pie on a wire rack,leaving the bottom disc in
  place.If you would prefer to remove the disc before serving the
  pie,wait until the pie is cool,loosen the bottom crust with a wide
  metal spatula, and carefully slide the pie off the disc onto a round
  serving plate.
  
  Fresh fruits like white grapes,served with crostata di ricotta,make a
  tangy, sweet contrast to the richness of the pie. Crostata di ricotta
  is one of the oldest Roman dishes.
  




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Recipe ID 8880 (Apr 03, 2005)

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