Crostata Di Ricotta
|Butter||6 4⁄25 Ounce, cut into small pieces (6 Ounce Plus 1 Teaspoon)|
|Egg yolks||4 , lightly beaten|
|Grated lemon rind||1|
|Ricotta cheese||2 1⁄2 Pound, strained|
|Vanilla essence||1⁄2 Teaspoon|
|Grated orange rind||1|
|Lemons||2 , juiced|
|Grated lemon rind||2|
|Finely chopped candied peel||2 Tablespoon|
|Slivered blanched almonds||2 Tablespoon|
|Egg white||1 , lightly beaten|
With the teaspoon of butter, grease a 9 inch springform pan and set aside.
To make the pastry, sift the flour and salt into a large mixing bowl.
Make a well in the centre of the flour and into it drop the remaining butter, the egg yolks, sugar, Marsala and lemon rind.
With your fingertips, combine all of the ingredients and lightly knead the dough until it is smooth and can be formed into a ball.
Do not over handle it.
Cover the dough and refrigerate it for about 1 hour, or until it is fairly firm.
Break off about one quarter of the dough.
Dust it with flour, cover it and put it back in the refrigerator.
Reshape the rest of the dough into a ball.
On a floured board, flatten the ball into a circle.
Sprinkle flour over the top of the dough circle and roll it out into a circle 2 inches wider in diameter than the spring form pan.
Lift the dough on the rolling pin and lay it over the pan.
Gently ease the dough into the pan.
With a knife, trim off the excess dough round the rim of the pan.
Set the dough case aside.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
In a medium sized mixing bowl, beat the ricotta cheese, sugar, flour, salt, vanilla essence, grated orange and lemon rind, lemon juice and egg yolks together with a wooden spoon until they are well combined.
Stir in the raisins and candied peel.
Spoon the mixture into the pastry case, spreading it out evenly with a spatula.
Sprinkle the top with the almonds.
Remove the reserved dough from the refrigerator and roll it out into a rectangle, at least 10 inches long.
With a sharp knife, cut the dough into long strips.
Arrange the dough strips over the filling to make a lattice pattern.
Using a pastry brush, brush the strips with the beaten egg white.
Place the pie in the oven and bake for 1 hour, or until the crust is golden brown and the filling is firm to the touch.
Remove the pie from the oven and place it on a wire cake rack.
Carefully undo the spring and remove the outside rim of the pan.
Leave the pie to cool.
When the pie is cool, carefully slide a knife between the crust and the pan bottom and slide the pie carefully on to a dish.
Serving size: Complete recipe
Calories 5644 Calories from Fat 3001
% Daily Value*
Total Fat 340 g522.7%
Saturated Fat 196.8 g983.8%
Trans Fat 0 g
Cholesterol 2434.6 mg811.5%
Sodium 2097.1 mg87.4%
Total Carbohydrates 476 g158.7%
Dietary Fiber 21.4 g85.7%
Sugars 200.8 g
Protein 188 g375.2%
Vitamin A 225.5% Vitamin C 228.2%
Calcium 280.1% Iron 125.7%
*Based on a 2000 Calorie diet