Monday, April 9, 2012

Ricotta Pie

It isn't a DiTaranto family holiday without a ricotta pie. It's like an Italian cheesecake but with more texture since it uses ricotta.

This is the recipe in my grandma's cookbook for the filling and crust.

Even if you don't speak Italian, you can see there are minimal instruction. The top half is the recipe for the filling and it says: 1 kg of ricotta, 8 eggs and 500 grams of sugar. A couple years ago I added a note that said 6 eggs was enough. The bottom half is the recipe for the crust and it says 500 grams of flour, 250 grams of sugar, 2 eggs, and 150 grams of shortening.
Underneath it says: Vanilla, lemon and a cup of strega (an Italian liquor) or another liquor if you prefer. You can use less shortening and add another egg.

Obviously very specific.




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