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Pies and Tarts
Italian Ricotta and Rice Easter pie
Torta di Pasqua con Ricotta e Riso (Italian Easter pie with ricotta and rice; flavored with lemon zest and anisette liqueur)
Originated from: Italy
Occasion: Easter
Contributed by: Anna-Maria Benvenuto

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For the dough
300 grams flour
150 grams butter
100 grams sugar
2 ounces milk
2 egg yolks

For the pie filling
4 eggs
1/2 kilo ricotta
Zest of 1 lemon
3/4 cup sugar
3 teaspoons Magic baking powder
1/4 cup uncooked rice
a touch of anisette liqueur

Original Italian Text
Per fare i'impasta
300 gr. farina
150 gr. burro
100 gr. zucchero
2 onz. latte
2 uova, il rosso

Metre dentro
4 uova
1/2 kg. ricotta
limone grattugiata
3/4 tasso zucchero
3 c. te magich
un po di liquore anisetete

Fare l'impoasto tuto asieme, come la tare. Resto fare le strisue sopro.
Fare bolire 1/4 taso rise. Poi fare bolire, e metere il tutto en sieme.
Forno 350 F. 3/4 ora.


To make the filling

Cook the rice in water. Drain. Cool.

Beat eggs.

Drain ricotta.

Combine the ricotta, eggs, sugar, cooked rice, anisette liquer and Magic baking powder. Mix well.

To make the dough

Combine the ingredients, and work into a malleable dough.

Divide the dough into two parts; one larger than the other.

Roll out the larger part of the dough and place it in a well-greased rectangular pie dish.

Use the smaller portion of dough to make lattice strips.

Place the ricotta & rice filling.

Top with lattice strips.

Bake in a pre-heated 350 F degrees oven until the pie filling is cooked through -- about three quarters of an hour.


Keep in fridge until needed.

Cut into small rectangular pieces and serve.


Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. Photo: Mary Melfi

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