Crostata Di Ricotta - Italian Cheesecake Recipe - Cooking Index
Crostata Di Ricotta - Italian Cheesecake Recipe - Cooking Index
| For The Crust | ||
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 6 tablespoons | 90ml | Unsalted butter - cut small cubes |
| 1 | Egg - (extra large) | |
| 1 | Egg yolk - (extra large) | |
| For The Filling | ||
| 2 oz | 56g | Diced mixed candied fruit peel |
| 2 oz | 56g | White raisins |
| 1/2 cup | 118ml | White rum |
| 3 oz | 85g | Blanched almonds |
| 3 | Eggs - (extra large) | |
| 15 oz | 426g | Ricotta |
| Grated peel of 1 lemon | ||
| Grated peel of 1 orange | ||
| 7 tablespoons | 105ml | Sugar |
| 3 tablespoons | 45ml | All-purpose flour |
Start by making the dough, mixing together the flour and sugar, making a well in the center, placing the egg, egg yolk and butter in the well. Mix all the ingredients together until everything is well incorporated, but do not overmix. Cover and allow to stand at least 30 minutes in the refrigerator.
To make the filling, place the fruit peel, raisins and rum in a bowl and allow to stand for 15 minutes. In a food processor grind the almonds until they are very fine. Separate one of the eggs and place the egg white in with the almonds, mixing very well.
In a piece of cheesecloth or a coffee filter, drain the ricotta for 15 minutes, removing any excess water. Place the drained ricotta in a bowl with the rest of the eggs and egg yolk, orange and lemon peel, and mix very well. Drain the candied fruit and raisins and add them to the ricotta mixture. Mix in the almond mixture and the sugar, mixing well. When everything is incorporated stir in the flour. Set aside.
Preheat an oven to 375 degrees. Butter a 9-inch cake pan.
Roll out your chilled dough to 3/8-inch thick. Place the dough in the buttered pan, pressing the dough into the corners. Allow the excess to overhang. Place the filling into the pan, and distribute evenly. Trim the excess dough from the perimeter of the pan. Roll out the excess dough and cut into 1/2-inch strips. Lay them over the top in a crisscross pattern. Place into the oven and bake for 35 minutes, allowing to cool for at least a 1/2 hour before removing from the pan. Serve cold or room temperature.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of David Ruggerio, Little Italy - From the TV FOOD NETWORK - (Show # CL-9115 broadcast 04-24-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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