Italian ricotta pie
Description
Perfectly pairs with tea and coffee. For making the Italian ricotta pie, I use a ready-made pastry shell (available either shortcrust or puff pastry). You can make it yourself—nothing complicated about it. This dish is popular in Italy during Easter, and there are many variations of this pie: sweet or savory. I also needed one package of ricotta, orange zest, and orange liqueur (or juice, though optional). Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Mix and beat the ricotta, flour, sugar, orange zest, and liqueur.
- 2
Step 2
In another bowl, beat the eggs until thick foam forms.
- 3
Step 3
Preheat the oven to 180 degrees. Mix the two masses, the cheese mixture and the egg mixture. Pour into the pastry shell. Sprinkle chocolate crumbs on top.
- 4
Step 4
Bake for about 45-50 minutes until done (you can check with a toothpick). Then let the cake cool. Before serving, dust with powdered sugar.
- 5
Step 5
Here's such a wonderful Italian ricotta pie I made.