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Pies and Tarts
Italian ricotta cheese pie
Ricotta Pie/Torta di Ricotta (Single crust pie, flavored with vanilla, orange and lemon peel; dusted with icing sugar)
Originated from: Italy
Occasion: Easter; special events
Contributed by: Taken from "The Italian Cookbook, 160 Masterpieces of Italian Cookery" (The Culinary Arts Institute of Chicago, 1954)

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Ingredients

For Pastry
2 cups all-purpose flour
1/2 teaspoon salt
1 cup shortening
2 egg yolks, slightly beaten
1 to 2 tablespoons cold water

For filling
3 cups (1 1/2 lbs.) Ricotta cheese
1/4 cup all-purpose flour
2 tablespoons grated orange peel
2 tablespoons grated lemon peel
1 tablespoon vanilla extract
1/2 teaspoon salt
4 eggs
1 cup sugar

For dusting
2 tablespoons sifted confectioners' sugar



Directions

Set out 9-in. round layer cake pan.

For Pastry - Sift together into a bowl

2 cups all-purpose flour

1/2 teaspoon salt

Cut in with pastry blender until pieces are size of small peas

1 cup shortening

Sprinkle gradually over mixture, 1 teaspoon at a time

2 egg yolks, slightly beaten

1 to 2 tablespoons cold water

Mix lightly with fork after each addition.

Add only enough watr to hold dough together.

Mix until egg is thoroughly combined and completely blended.

Shape pastry into a ball and flatten on lightly floured surface.

Lightly flour rolling pin.

Roll from center to edge into a round about 1/8 in. thick and about 1 in. larger than over-all size of pan.

With knife or spatula, loosen pastry from surface wherever sticking occurs; lift pastry slightly and sprinkle flour underneath.

Loosen one-half from board with spatula and fold over other half. Loosen remaining half and fold into quarters.

Place dough in pan and gently unfold. (Dough must be handled very carefully because it is rich and breaks easily.)

Fit dough to pan.

Trim dough with scissors or sharp knife, allowing 1/2-in. border.

Pinch dough between index finger and thumb to make it stand about 1/4 in. high around edge of cake pan.

Set aside.

For Filling -- Combine

3 cups (1 1/2 lbs) Ricotta cheese

1/4 cup all-purpose flour

2 tablespoons grated orange peel

2 tablespoons grated lemon peel

1 tablespoon vanilla extract

1/8 teaspoon salt

Beat until foamy

4 eggs

Add gradually, beating until eggs are thick and piled softly

1 cup sugar

Stir beaten eggs into ricotta mixture until well blended and smooth.

Pour Ricotta filling into pastry.

Bake at 350 degrees F about 50 to 60 min. or until mixture is firm and pastry is golden brown.

Remove from oven and place on cooling rack.

Before serving, sprinkle with

2 tablespoons sifted confectioners' sugar

8 to 10 servings


Notes

This recipe was first published in "The Italian Cookbook, 160 Masterpieces of Italian Cookery." It was put together by the staff home economists at the Culinary Arts Institute of Chicago (under the direction of Melanie De Proft). The book was first published by The Culinary Arts Institute (Chicago, Illinois)in 1954. Photo: Mary Melfi

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