Ingredients
Pastry Dough
2 cups flour
4 egg yolks
12 tablespoons butter, at room temperature
1/4 cup sugar
3 tablespoons Marsala
1 teaspoon finely grated lemon zest
1/2 teaspoon salt
For filling
5 cups ricotta, drained
4 egg yolks
1/2 cup sugar
1 tablespoon flour
1 teaspoon vanilla extract
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
1 tablespoons raisins
1 tablespoon candied citron, diced
2 tablespoons pine nuts, lightly roasted
For egg wash
1 egg white lightly beaten with 1 tablespoon water
Equipment needed
Deep pie pan
Directions
o Incorporate pastry dough ingredients and work into a smooth dough. Do not over-work the dough.
o Divide dough into two portions; one larger than the other. Let the dough rest in the fridge for 1/2 hour.
o Meanwhile, make ricotta filling. Using an electric beater mix ricotta with sugar, flour, vanilla and egg yolks until very smooth.
o Add raisins, candied citron and orange and lemon zest and mix well with a spatula. Set aside.
o On a floured wooden board roll out the bigger dough ball to about 1/8 inch thick and place in a well-greased pie pan.
o Pour in the ricotta filling.
o Sprinkle the pine nuts over the ricotta filling.
o Use the remaining dough to make a lattice topping with strips of pastry dough about about 3/4 inch wide.
o Brush lattice topping with the egg wash.
o Bake in a preheated 350 F degree oven until the filling is thoroughly cooked -- about 1 hour.
o Cool.
o Store in fridge till need.
o Serve with green grapes.
Notes
Photo: Mary Melfi. |
