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Pies and Tarts
italian ricotta pie
Pastiera di Pasqua (Ada Boni's Italian sweet ricotta Easter pie, with candied citron, cinnamon, lemon and orange zest)
Originated from: Italy
Occasion: Easter
Contributed by: Taken from "The Talisman Italian Cook Book" by Ada Boni, translated by Matilde Pei (1950)

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Ingredients

For crust (Pasta frolla)
2 cups sifted pastry flour
1 cup sugar
small pinch salt
1/2 cup butter, at room temperature
2 eggs
1/2 teaspoon grated lemon rind

For pie filling
1 1/2 cups pearl tapioca
2 cups hot milk
1/4 teaspoon salt
1/4 teaspoon grated lemon peel
1 tablespoon sugar
1/4 teaspoon cinnamon
1 1/4 pounds ricotta
2 cups sugar
6 egg yolks
1/4 teaspoon cinnamon
1/4 teaspoon grated lemon peel
1/2 cup candied citron and orange peel, diced fine
4 egg whites, beaten stiff

For dusting
2 tablespoons confectioners' sugar



Directions

Pasta Frolla

Sift together flour, sugar and salt.

Make a well of dry ingredients on pastry board.

Place butter, eggs and lemon rind in well and work dough with hands quickly.

Do not add water.

When smooth, shape into ball and chill 30 minutes.

Frolla is now ready for use in many ways.



Soak tapioca in water the night before baking the tart. After soaking overnight, boil in water 15 minutes and drain. Add hot milk, salt, lemon peel, sugar and cinnamon, cover and simmer until milk has completely evaporated. Remove from fire and cool.

Place ricotta in bowl and stir until very smooth. Add sugar and egg yolks, one at a time, stirring well after each addition. Add cinnamon,lemon peel, candied citron and candied orange peel and last of all the cooked tapioca.

Mix together well and blend in egg whites, which have been beaten until stiff but not dry.

Divide pasta frolla into 2 parts, one large than the other and roll the larger piece to a thickness of 1/2 inch.

Butter and flour a 10-inch cheese cake spring pan and line the bottom and sides with rolled-out piece of pastry, trimming edges.

Pour in ricotta filling.

Roll out smaller piece of pasta frolla and cut into 1-inch strips.

Place strips criss-cross over cheese filling, trimming neatly around edges.

Bake cake in moderate oven (375 degree F) 45 minutes.

Let cool in pan. When cool, push up bottom of spring pan, transfer tart to serving dish and sprinkle with confectioners' sugar.

Serves 12.


Notes

The recipe in this entry was taken from "The Talisman Italian Cook Book" by Ada Boni, translated and augmented by Matilde Pei. The original cook book, an Italian classic, was published in 1929 in Italy. The translation was published in 1950.... Photo: Mary Melfi

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