Ingredients: Per 10 servings
- ⅝ lb all-purpose flour
- 5 oz sugar
- 5 oz butter
- 2 egg yolks
- 1 egg, whole
- salt to taste
- ½ lemon zest, grated
- 1 lb cow's ricotta cheese, fresh
- ½ lb sugar
- 1 ¾ oz chocolate
- 1 egg
- 2 egg yolks
- 1 pinch cinnamon
- 3 ½ oz mixed candied fruit
- skin of 1/2 a lemon and 1/2 an orange, grated
- 1 half cup Rum
- 1 egg, for brushing
With the flour, butter and eggs, prepare a short crust pastry, and add a pinch of salt and the grated rind of half a lemon.
Leave to rest for a while wrapped in aluminum foil.
In a bowl, prepare a mixture containing the sieved Ricotta, sugar, two yolks and a whole egg, the grated rind of half a lemon and an orange, a pinch of cinnamon and a small glass of rum, and stir until it forms a homogeneous mixture.
Roll out part of the short crust pastry on the buttered base of a round oven-dish, letting the edges come over the rim and pour in the Ricotta mixture in an even layer.
With the remaining dough prepare the strips to form a circular edge around the outside and a grid over the Ricotta.
Brush these strips with the beaten egg and bake in a moderate oven (350°F) until the strips are golden and crunchy.
Allow to cool and before serving dust with vanilla sugar.
Roman ricotta, is a fundamental ingredient in a number of dishes, from pastas to desserts. It was already being produced in the Roman period and mentioned by Cato the Elder.
It is not surprising, therefore, that there are many recipes calling for ricotta in various ancient books, including the recipe for this tart, created by Francesco Palma. He refers to it as “pizza di ricotta” on page 75 of Il principe dei cuochi, o la vera cucina napolitana (The Prince of Cooks, or the True Neapolitan Cuisine), 1881.
Did you know that…
It is said that ricotta tart was Alberto Sordi’s, a famous Italian actor, favorite dessert?
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