Recipe

Cheese Pie {crostata Di Ricotta} Recipe

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Ingredients

1/2 ts Salt.
But not soft.
1 tb Flour.
1 ts Freshly grated lemon peel.
12 tb Lard or butter; at room
1 Egg white mixed with 1; tbsp water.
4 Egg yolks.
2 tb Slivered blanched almonds; or pine nuts.
1/4 c Sugar.
1 ts Vanilla extract.
3 tb Dry marsala wine.
Crust-pasta frolla
1 ts Freshly grated orange; peel.
5 c Ricotta cheese.
1/2 c Sugar.
4 Egg yolks.
1/2 ts Salt.; ricotta filling
1 tb sliced candied citron.
2 c Unsifted all purpose; flour.
1 tb White raisins; rinsed and

Directions

Step #1 INSTRUCTIONS:PASTRY CRUST- In a large mixing bowl,make a well in the center of two c of flour.
Step #2 Drop into it the butter {or lard} ,sugar,egg yolks, Marsala, lemon peel & salt.
Step #3 With your fingertips mix the ingredients together,incorporating as much flour as you can.
Step #4 With the heels of your hands,work in the rest of the flour until the dough is smooth & can be gathered into a ball.
Step #5 Do not, however,knead the dough or work it any more than necessary.
Step #6 {If you have an electric mixer with a paddle attachment,all of the ingredients can be placed in the bowl at once & mixed at lowish speed until they are just mixd.
Step #7 }The dough can be rolled out at once, but if it seems at all oily,put in the fridge it for about 1 hr,or until it is firm but not hard.
Step #8 Pre-heat the oven to 350^.
Step #9 Break off about 1/4 of the dough,dust lightly with flour & cover with wax paper or plastic wrap ;set aside in the refrigerator.
Step #10 Reshape the rest of the dough into a ball & place on a lightly floured board or pastry cloth.
Step #11 With the heel of your hand,flatten the ball into a disc about 1 inch thick.
Step #12 Dust a little flour over both sides of the disc to prevent the dough from sticking,and begin rolling it out---starting from the center and rolling to within an inch of the far edge.
Step #13 carefully lift the dough,turn clockwise,and roll out again from the center to the far edge.
Step #14 Repeat lifting,turning & rolling until the disc is about 1/8 inch thick & at least 11 inches across.
Step #15 If the dough sticks to the board or cloth while you are rolling it out,lift it carefully with a wide metal spatula & Sprinkle top a little flour under it.
Step #16 Lightly butter the bottom & sides of a 9-by-11/2-inch spring-form or false-bottom cake pan.
Step #17 Then,starting at the nearest edge of the circle,lift the pastry & drape it over the rolling pin.
Step #18 Place the pin in the middle of the buttered pan,and unfold the pastry over it,leaving some slack in the center.
Step #19 carefully press the pastry into the bottom & around the sides of the pan,taking care not to stretch it.
Step #20 Roll the pin over the edge of the pan,pressing down hard to trim off the excess pastry around the top.
Step #21 Unwrap the remaining pastry,place it on a lightly floured board or cloth,flattenit with the heel of your hand & roll it into a rectangle about 12 inches long.
Step #22 With a pastry wheel or sharp knife,cut the rectangle into long,even strips about 12 inch wide.
Step #23 INSTRUCTIONS:RICOTTA FILLING - mix the ricotta cheese with 1 2 c of sugar,grated orange peel & egg yolks,1 tbsp flour,1 2 tsp salt,the vanilla,and beat until they are thoroughly mixed.
Step #24 stir in the the raisins & the candied orange peel and citron.
Step #25 Spoon this filling into the partially baked pastry shell,spreading it evenly with a rubber spatula.
Step #26 Sprinkle top the top this with slivered almonds or pine nuts,then weave or crisscross the pastry strips across the pie to make a lattice design.
Step #27 Brush the strips lightly with the egg-white -an d-water mixture.
Step #28 Bake on the middle shelf of the oven for 1 to 1&1/4 ho urs,or until the crust is golden & the filling is firm.
Step #29 Remove the pie from the oven & slide off the outside the outside rim of the pan.
Step #30 Cool the pie on a wire rack,leaving the bottom disc in place.
Step #31 If you would prefer to remove the disc before serving the pie,loosen the bottom crust with a wide metal spatula,wait until the pie is cool, & carefully slide the pie off the disc onto a round serving plate.
Step #32 Fresh fruits like white grapes,make a tangy,served with crostata di ricotta, sweet contrast to the richness of the pie.
Step #33 Crostata di ricotta is one of the oldest Roman dishes.
Step #34 --.
Enjoy the Cheese Pie {crostata Di Ricotta} recipe

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