Ricotta Pie

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's a cute one from Rosemary Zwick:

I did my nurse's training at a hospital in Liverpool, England. My
fellow students and I had little money for meals, so we ate the
awful food provided at the hospital complex. We often took our
breaks in the kitchen, and sometimes kindly visitors would give
us some of the treats they had brought for patients.

One night a woman brought a pork pie to the kitchen and said
to me, "Would you eat this up, love?"

Delighted at the offer, another student and I devoured every
crumb. Soon our benefactor returned, however, and asked, "Is
me 'usband's pie 'ot yet, dearie?"

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This Italian classic is the ancestor of the modern cheesecake.

Ricotta Pie (Torta di Ricotta)

Pastry dough for a 9-inch (23 cm) pie
1 egg
1 egg yolk
1/3 cup (80 ml) sugar
1/3 cup (80 ml) all-purpose flour
3 Tbs (45 ml) powdered (confectioner's) sugar
1 tsp (5 ml) vanilla extract
2 cups (500 ml) whole milk
2 cups (500 ml) ricotta cheese
2 Tbs (30 ml) chopped candied citron (optional)

Place the pastry in a 9-inch (23 cm) pie plate or springform pan.
Cover with aluminum foil and fill with pie weights or dried beans.
Bake in a preheated 350F (180C) oven for 10 minutes. Remove
the weights and foil and bake until lightly browned, about 10
minutes. Meanwhile, beat the egg, yolk, and sugar until light and
fluffy. Add the flour, powdered sugar, and vanilla, beating until
thoroughly combined. Add the milk gradually while beating on
low speed, followed by the ricotta. Stir in the candied citron if
desired. Pour the filling into the prebaked crust, increase the oven
temperature to 375F (190C) and bake until the filling is firm and
lightly browned, about 75 minutes. Cool on a wire rack and
refrigerate at least 3 hours before serving. Serve chilled. Serves
6 to 8.
Received on Fri Nov 24 08:09:16 2006