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Pies and Tarts
Italian ricotta cheese pie
Budino di Ricotta/Cheese-Almond Pudding (Crustless 7-inch pie using ricotta, egg yolks, almonds, orange peel and lemon riind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Pleasures of Italian Cooking" by Romeo Salta (1962)

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Ingredients

1 pound ricotta cheese or 1/2 pound cream cheese and 1/2 pound cottage cheese
5 egg yolks
7/8 cup sugar
2/3 cup ground blanched almonds
1/3 cup chopped candied orange peel
2 teaspoons grated lemon rind



Directions

Run the cheese in an electric blender or force through a sieve.

Beat the egg yolks and sugar until light, then beat in the cheese, almonds, orange peel and lemon rind.

Turn into a buttered 7-inch spring form.

Bake in a preheated 325 degrees F oven 45 minutes.

Cool thoroughly before removing from spring-form.

Serves: 4-6


Notes

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org.... Photo: Mary Melfi.

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