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italian ricotta cheese pie in Neapolitan style
Pizza in Neapolitan Style (Pellegrino Artusi's/Olga Ragusa's double crust sweet ricotta pie with bitter and sweet almonds)
Originated from: Naples, Campania, Italy
Occasion: Easter
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Ingredients

Pie Crust No. 341/B
Flour, 9 oz.
Butter, 4 1/2 oz.
White sugar, 3 1/2 oz.
Egg, 1
Egg yolk, 1

Pie Filling No. 349
Sugar, 2 oz.
Flour, less than 1 oz.
Eggs, 1 and 1 yolk
Lemon rind flavoring
Milk, half a glass
Ricotta, 5 oz.
Almonds, sweet and three bitter, 2 oz.

Egg wash
Egg yolk

For dusting
Confectionery sugar





Directions

For the pie crust [From recipe No. 341, "Crustings"]:

The following is the simplest way to make soft crusting. Grind the sugar finely, mix it with the flour, and soften the butter by working it with a wet hand. Now make a loaf of all the ingredients by using the blade of a large knife in mixing them. Do not work it too much or too long. Whenever possible, it is advisable to prepare this crusting the day before, as time is in its favor, and when baked, it is softer and mealy. When about to use the crusting for the pastry, flatten it to the desired thickness with a rolling pin. If you wish to give it the appearance of fancy pastry, use the "grooved" rolling pin on the side of the crusting which goes outside in your last touches. The use of powdered sugar in stretching the dough will make it easier to handle. Adding a few drops of white wine or Marsala wine to the leavings and mixing them with the main loaf will make the crusting softer.



For the filling:

Make a custard with the milk, the sugar, the flour and the egg.

When it is cooked and still boiling, add the yolk and the flavoring.

Then add the ricotta and the almonds, ground finely.

Use crusting No. 341, B.

Mix everything and fill the crusting arranged in the shape of a pie.

Gild the upper crust of the pie with an egg yolk, and bake in the oven.

Serve cold, sprayed with confectionery sugar.


Notes

This recipe (#349) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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