-PAStrY CRUST-PASTA FROLLA 2 c Unsifted all purpose
-flour. 12 tb Lard or butter,at room
-temperature but not soft. 4 Egg yolks.
1/4 c Sugar.
3 tb Dry marsala wine.
1 ts Freshly grated lemon peel.
1/2 ts Salt.
-RICOTTA FILLING 5 c Ricotta cheese.
1/2 c Sugar.
1 tb Flour.
1/2 ts Salt.
1 ts Vanilla extract.
1 ts Freshly grated orange
-peel. 4 Egg yolks.
1 tb White raisins,rinsed and
-drained. 1 tb Diced candied citron.
2 tb Slivered blanched almonds
-or pine nuts. 1 Egg white mixed with 1
-tablespoon water. INStrUCTIONS:PAStrY CRUST-/ In a large mixing bowl,make a well in the center of two cups of flour.Drop into it the butter {or lard} ,egg yolks,sugar, Marsala, lemon peel and salt.With your fingertips mix the ingredients together,incorporating as much flour as you can.With the heels of your hands,work in the rest of the flour until the dough is smooth and can be gathered into a ball.Do not, however,knead the dough or work it any more than necessary.{If you have an electric mixer with a paddle attachment,all of the ingredients can be placed in the bowl at once and mixed at low speed until they are just combined.}The dough can be rolled out at once, but if it seems at all oily,refrigerate it for about 1 hour,or until it is firm but not hard. Pre-heat the oven to 350^.Break off about 1/4 of the dough,dust lightly with flour and cover with wax paper or plastic wrap ;set aside in the refrigerator.Reshape the rest of the dough into a ball and place on a lightly floured board or pastry cloth.With the heel of your hand,flatten the ball into a disc about 1 inch thick.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.Gently lift the dough,turn clockwise,and roll out again from the center to the far edge.Repeat lifting,turning and rolling until the disc is about 1/8 inch thick and at least 11 inches across.If the dough sticks to the board or cloth while you are rolling it out,lift it gently with a wide metal spatula and sprinkle a little flour under it. Lightly butter the bottom and sides of a 9-by-11/2-inch spring-form or false-bottom cake pan.Then,starting at the nearest edge of the circle,lift the pastry and drape it over the rolling pin. Place the pin in the middle of the buttered pan,and unfold the pastry over it,leaving some slack in the center.Gently press the pastry into the bottom and around the sides of the pan,taking care not to stretch it.Roll the pin over the edge of the pan,pressing down hard to trim off the excess pastry around the top. Unwrap the remaining pastry,place it on a lightly floured board or cloth,flattenit with the heel of your hand and roll it into a rectangle about 12 inches long.With a pastry wheel or sharp knife,cut the rectangle into long,even strips about 12 inch wide. INStrUCTIONS:RICOTTA FILLING - Combine the ricotta cheese with 1 2 cup of sugar,1 tablespoon flour,1 2 teaspoon salt,the vanilla,grated orange peel and egg yolks,and beat until they are thoroughly mixed.Stir in the raisins and the candied orange peel and citron.Spoon this filling into the partially baked pastry shell,spreading it evenly with a rubber spatula.Sprinkle the top with slivered almonds or pine nuts,then weave or crisscross the pastry strips across the pie to make a lattice design.Brush the strips lightly with the egg-white -an d-water mixture.Bake on the middle shelf of the oven for 1 to 1&1/4 ho urs,or until the crust is golden and the filling is firm.
Remove the pie from the oven and slide off the outside the outside rim of the pan.Cool the pie on a wire rack,leaving the bottom disc in place.If you would prefer to remove the disc before serving the pie,wait until the pie is cool,loosen the bottom crust with a wide metal spatula, and carefully slide the pie off the disc onto a round serving plate. Fresh fruits like white grapes,served with crostata di ricotta,make a tangy, sweet contrast to the richness of the pie. Crostata di ricotta is one of the oldest Roman dishes. From the files of Al Rice, North Pole Alaska. Feb 1994 -----
How To make Cheese Pie {Crostata Di Ricotta}'s Videos
Siciliani Creativi - Crostata di ricotta e cioccolato (cassata siciliana al forno)
Crostata di ricotta e cioccolato, in Sicilia la chiamiamo 'cassata al forno' ma è un dolce tipico anche di altre regioni italiane. Qui trovate la ricetta passo passo, sia della pasta frolla sia della farcia. Dosi e suggerimenti sul sito cliccando su questo link:
A traditional italian pastry, made with ricotta cheese and chocolate and baked. ENGLISH RECIPE HERE
Ingredienti per una tortiera da 22-24 centimetri:
per la farcia:
600 grammi di ricotta di pecora
170 grammi di zucchero extrafino
70 grammi di cioccolato fondente
40 grammi di canditi misti
cannella quanto basta
estratto di vaniglia quanto basta
la scorza grattugiata di una arancia
per la pasta frolla:
400 grammi farina 00
200 grammi di burro freddo
160 grammi di zucchero
la scorza di un limone grattugiato
estratto di vaniglia
due tuorli
un pizzico di sale
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Ricotta & Sour Cherry Pie “Crostata di Ricotta e Visciole” with history ????????
The RICOTTA & VISCIOLE TART is a recipe typical of Rome, & more precisely of the Jewish ghetto, & even more precisely (it is said) first created by the 200 year old Jewish pastry shop called “Boccione” & where I first tried it
The pastry contains a double layer of sweetness: ricotta cream & sour cherry jam which goes perfectly with sweet fresh cheese. The tart is really simple to prepare, but it is the shortcrust that people can’t stop taking about!
Pasta Frolla (Shortcust pastry)
375g (2½ cup) Flour 00 or gluten free use Cup4Cup for best pastry results
175g (13 tbsp) Unsalted butter, chilled & cut into small cubes
150g (¾ cup) Granulated Sugar
½ lemon zested
Pinch of salt
1 egg
2 yolks
*Optional ½ tsp baking powder of you
want a puffy crust
Filling
600g Fresh (sweet) ricotta, I like Bellwether Farms
150g (¾ cup) Granulated Sugar
*1 Egg, optional
300g (11oz) Sour cherry jam, I like Maury Island Farms from Washington, low sugar & contains only cherry, sugar & pectin.
Finish
1 egg beaten, for top & sealing the
crust
Powdered sugar for dusting
Method
Pasta Frolla
Beat eggs & set aside. In a mixing bowl whisk sugar & flour then add butter & mix with your hands, add eggs, lemon zest & salt & mix. Kneed for 5 minutes by hand until fully incorporated & soft. Wrap in plastic wrap & place in the fridge for 30 minutes
Filling
Mix ricotta cheese & sugar, add the egg & mix through until combined
Heat the oven to 180C/350F
Assemble
1. Line with parchment paper & grease a 20cm (8 inch) springform or tart pan with removable bottom with plenty of butter
2. Set aside ⅓ of the pastry for the top
3. Roll the larger piece out & use it to line the cake tin & 2.5 cm (1 inch) up the side & prick the bottom of the dough with a fork
4. Spread the cherry over the dough & distribute evenly
5. Cover the cherries with the ricotta mixture
6. Paint the pastry edge with egg wash
7. Roll out the smaller piece of pastry & cut long strips to make a lattice & lay on top. Make sure that it sticks to the area that you painted with egg wash
8. Paint the top of the pie with egg wash
9. Bake for 50 minutes. If the pie looks as if it’s getting too dark, top with aluminum foil
Check out my video for Pasta Frolla, including the recipes for the best Gluten-free pie crust, plus a chocolate crust!
More recipes and cooking videos on my IG @dinamitchell
#CrostatadiRicottaeVisciole #RicottaCheesecake #pastaFrolla
CROSTATA SBRICIOLATA RICOTTA E CACAO Ricetta Facile - Ricotta & Cacao Crumble Pie Easy Recipe
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Nuovo Video▶︎ --~--
Ricetta facile per una torta friabile dal cuore tenero che conquisterà i più golosi. Il dolce ideale da servire assieme al tè o al caffè, a merenda o a fine pasto. L’impasto della sbriciolata è facilissimo, si prepara completamente con le mani, senza frullatore e senza mattarello.
RICETTA STAMPABILE ►
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CROSTATA SBRICIOLATA RICOTTA E CACAO Ricetta Facile - Easy Recipe
Ricetta facile per una torta friabile dal cuore tenero che conquisterà i più golosi. Il dolce ideale da servire assieme al tè o al caffè, a merenda o a fine pasto. L’impasto della sbriciolata è facilissimo, si prepara completamente con le mani, senza frullatore e senza mattarello. Seguite con me la ricetta!
INGREDIENTI
400 g farina
150 g zucchero
120 g burro ammorbidito
2 uova
1 bustina di lievito
PER IL RIPIENO
250 g ricotta
1 cucchiaio cacao amaro
2 cucchiai zucchero
1/2 limone grattugiato
???????? INGREDIENTS ????????
400g flour
150g sugar
120g softened butter
2 eggs
16g of baking powder
FOR THE FILLING
250g ricotta cheese
1 spoon bitter cocoa
2 tablespoons sugar
1/2 grated lemon
SONG: Leave it by Phil Panton
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✉️ Benedetta: benedetta@fattoincasadabenedetta.it
✉️ Marco: marco@fattoincasadabenedetta.it
✉️ Collaborazioni: business@fattoincasadabenedetta.it
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© MAUI MEDIA SRL
#sbriciolata #ricotta #cacao
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CROSTATA DI RICOTTA E CIOCCOLATO + GOCCIOLE - Homemade Ricotta Cheese & Chocolate Pie
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Ricetta semplice e veloce della crostata di ricotta e cioccolato
fatta con pasta frolla leggera senza burro. Con la pasta frolla
in eccesso si possono fare dei biscotti con scaglie di cioccolato.
INGREDIENTI FROLLA
2 UOVA MEDIE
100G DI ZUCCHERO
90G DI OLIO DI GIRASOLE
350G DI FARINA
1 CUCCHIAINO DI LIEVITO PER DOLCI
INGREDIENTI FARCIA
250G DI RICOTTA VACCINA + 2 CUCCHIAI DI ZUCCHERO
LA BUCCIA DI MEZZO LIMONE
1 CUCCHIAIO DI CIOCCOLATO IN SCAGLIE
Grazie per aver guardato il mio video.
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✉️ Mail Collaborazioni: business@fattoincasadabenedetta.it
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© MAUI MEDIA SRL
#crostata #ricotta #cioccolato
LA MUSICA DI QUESTO VIDEO E' DI JOSH WOODWARD
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Torta morbida alla ricotta - Ricetta.it
La Torta morbida alla ricotta è un dolce goloso perfetto da servire come dessert a fine cena o anche a metà pomeriggio. Segui le mani di Laura!
⭕ RICETTA COMPLETA:
⭕ SCOPRI TUTTE LE RICETTE SUL SITO:
⭕ CREA IL TUO RICETTARIO E SALVA LE RICETTE:
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Italian Lemon Ricotta Cake
Italian Lemon Ricotta Cake
This light and fluffy Italian Lemon Ricotta Cake is full of fresh lemon flavor and the creamy ricotta cheese makes it super moist and rich. The taste of olive oil is subtle and delicious. Learn how to make this Italian Lemon Ricotta Cake.
✅Please turn on subtitles/captions for more details.
✅Ingredients
3 Large eggs, room temperature
1 cup (200 g) Granulated sugar
1 cup (220 g) Ricotta Cheese, room temperature
1/2 cup (120 ml) Olive Oil (or vegetable oil)
1 ½ cup (210 g) All-Purpose Flour
1/2 tsp (2 g) Baking Powder
1/4 tsp (2 g) Salt
1 tbsp (6 g) Lemon Zest
2 tbsp (30 ml) Lemon Juice
✅ Bake in preheated oven 350 F (180 C), 40-50 minutes
✅ Printable recipe on my website:
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#lemonricottacake #ricottacake