Don't just let that thought simmer. Expunge it with a comment.
Torta di Ricotta
2 cups of self raising flour
5 spoonfuls of milk
150 grams of butter
100 grams of sugar
4 eggs whisked lightly
a pinch of cinnamon
lemon rind grated finely
large container of ricotta (500 grams)
grated chocolate
vanilla bean
For the base, put 50 grams sugar, the milk, flour in a bowl. Mix together while folding in half of the eggs. Mix until stiff. Believe me you’ll know when it’s ready.
Grab a shallow dish, and brush the base with butter so that it doesn’t stick. Then fold in the mixture and push it up against the edges and along the base. It should easily stay up in place. I normally use a little spoon to help with this. Sprinkle a little flour across the base, just to hold it together.
Now put it into a warm oven (180) for about 15 minutes while you are doing the next bit.
Okay, now the good part.
Let’s tip the ricotta into a bowl, add the rest of the sugar, the pinch of cinnamon, the grated lemon, the vanilla pods, and grate some chocolate into the mixture. Mix it together well, taste for sweetness.
If you are happy (and you need to be happy with this), then pour it into the case, sprinkle crushed almonds over the top and place it back into the oven for another half hour.
Let it cool and serve with cream or even better, vanilla ice cream.
citizenjoe has been around for quite a long time and when I say he has been around, I mean he has been around. He likes writing and enjoys hanging out with this motley bunch of characters.
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