Some cosmetic changes in preparation for larger site changes in the works.


Crostata Di Ricotta

Veteran Member
8089 posts
Joined: Dec 14, 2005


Posted to Thread #91 at 12:45 am on Aug 16, 2012

Crostata di Ricotta
Recipe courtesy David Rocco

Yield:8 to 10 servings

1 pound 1 1/2 ounces/500 g all-purpose flour
7 ounces/200 g sugar
7 ounces/200 g unsalted butter
3 egg yolks
1 whole egg
Zest of 1 lemon
3 egg whites
8 3/4 ounces/250 g sugar
Scant 2 pounds/900 g fresh ricotta cheese
Zest of 1 lemon


For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes.

Preheat the oven to 350 degrees F.

For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites.

Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.

[On the show the butter for the crust was soft. The pie was also unmolded--inverted out of the pie plate--for serving.]


Other messages in this thread: