Subject: Ricotta Pie (Crostata di Ricotta)
From: Unicorn (unicorn@indenial.com)
Date: Sun Jul 27 2003 - 11:21:57 EDT
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FOOD FUNNY
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Thanks to reader Dewey Thompson of Holts Summit, MO for this classic
food funny:
A dietitian addressing a large audience declared, "The material we put
into our stomachs is enough to have killed most of us sitting here
years ago. Red meat is awful. Soft drinks erode your stomach lining.
Chinese food is full of MSG. Vegetables can be disastrous, and none
of us realize the long-term harm caused by the radioisotopes in our
drinking water. But there is one thing, above all, that is the most
dangerous of all, and most of us have, or will, eat it. Can anyone
here tell me what food it is that causes the most grief and suffering
for years after eating it?"
A tired-looking man got slowly to his feet and said, "Wedding cake?"
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TODAY'S RECIPE
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The people in the region of Rome have been eating pies made with
ricotta for thousands of years, both as savory and sweet dishes. Here
is a recipe that any of the Caesars would recognize.
Ricotta Pie (Crostata di Ricotta)
Pastry dough for a 2-crust pie, frozen or your favorite recipe
5 cup (1.25 L) ricotta cheese
4 egg yolks
1/2 cup (125 ml) sugar
1 Tbs (15 ml) flour
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) grated orange peel
1/2 tsp (2 ml) salt
2 Tbs (30 ml) golden raisins (sultanas)
2 Tbs (30 ml) diced citron
2 Tbs (30 ml) pine nuts (pignoli)
1 egg white mixed with 1 Tbs (15 ml) water
Line the bottom and sides of a 9-inch (23 cm) spring-form pan with the
pastry dough. Cut the remaining dough into long, narrow strips.
Meanwhile, combine the ricotta, egg yolks, sugar, flour, vanilla,
orange peel, and salt and beat until thoroughly combined. Stir in the
raisins and citron and spoon into the prepared pie crust, smoothing it
with a spatula. Sprinkle with the pine nuts and make a lattice design
with the remaining pastry dough. Brush the lattice strips with the
egg white mixture and bake in a preheated 350F (180C) oven for 1 to 1
1/4 hours, until the crust is golden brown and the filling is firm in
the center. Cool on a wire rack before removing the sides of the
spring-form pan. Serve at room temperature. Serves 8 to 12.
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