TORTA DI RICOTTA
This crusted ricotta torte aka Torta di Ricotta is super flavorful and would make a great addition to your family's holiday dessert table.
Provided by Chef Dennis Littley
Categories Dessert
Time 1h40m
Number Of Ingredients 20
Steps:
- Toast 5 tablespoons of pine nuts in a saute pan just until they start to get color, moving them around constantly so they do not burn. Once they are toasted remove from the pan to cool
- In a small pan add the sugar and water, heat over high neat until mixture begins to boil and all the sugar is dissolved
- Add the pine nuts to the sugar syrup and continue to swirl the pan until the mixture turns amber.
- Place the finished mixture onto an oiled cookie sheet to cool and harden.
- Mix the raisins and rum together and allow them to sit until most of the rum has been absorbed
- In the bowl of a food processor- add the flour, brown sugar, gound almonds, and baking powder, pulse 2 or 3 times
- Add the butter pieces and pulse 4 or 5 times until mixture looks like coarse meal
- Mix the egg and vanilla together and pour the mixture into the food processor while it is running (mix just enough to blend)
- If mixture looks too dry add a little ice water
- The dough will look a little loose, that's ok
- Place the dough onto a work table and form it into 2 balls. Use one-third of the dough to make one dough ball and the remainder of the dough for the second. Do not work the dough, even if it does not come completely together, just do your best to form the balls. Wrap in plastic and refrigerate for at least one hour.
- Mix the ricotta, orange rind, vanilla, sea salt, sugar, raisins and pine nut brittle together until well blended
- Add the chocolate chips.
- Break the pine nut brittle into small pieces and add to the ricotta mixture.
- Preheat oven to 350 degrees (180 C)
- Using a 10 inch springform pan, line the inside with aluminum foil, overlapping slightly on the outside. Use two criss crossing pieces, and make sure foil is tight to the sides of the pan.
- Roll the larger of the two dough balls out between two sheets of parchment paper. Making a large circle.
- Carefully place the rolled-out dough into the springform pan. The dough should go half way up the inside of the pan.
- Spoon the ricotta mixture into the prepared pan
- In between two pieces of parchment paper, roll out the remaining dough ball, just a little bit larger than your springform pan.
- Place this dough onto of the ricotta mixture, and carefully pinch the dough into dough on the sides of the pan.*Don't worry if it cracks slightly, just try not to leave any holes in the dough.
- Place on the center rack of a 350 degree preheated oven and bake for 50-55 minutes, or until the top is a nice golden brown.
- Allow cheesecake to cool on a wire rack for about 20 minutes, then remove the outer pan and very gently peel back the foil and allow it to continue to cool for an additional 30 minutes.
- Refrigerate the cheesecake for at least 4 hours before serving to allow it to set up. *There are no eggs in this cake to help bind it, and if you cut it too soon it will run.
- After the cheesecake has set up, remove the bottom of the springform pan and place on serving platter, allow cheesecake to come back to room temperature before serving.
Nutrition Facts : Calories 624 kcal, Carbohydrate 63 g, Protein 14 g, Fat 35 g, SaturatedFat 17 g, Cholesterol 92 mg, Sodium 160 mg, Fiber 2 g, Sugar 31 g, ServingSize 1 serving
DAVID ROCCO'S TORTA DI RICOTTA
This recipe is from Dolce Vita, where David Rocco actually calls it Carla's Torta Di Ricotta. It's a traditional Italian cheesecake-like pie. Note: Prep time does not include 4 hour resting time.
Provided by blucoat
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Refrigerate ricotta cheese in a strainer over night so that excess moisture is removed. In a mixing bowl, blend ricotta cheese and 1 1/2 tablespoons sugar with a hand mixer until it becomes a velvety consistency. In a separate bowl, whip 35% whipping cream with 1/2 tablespoon of sugar. Gently fold whipped cream into ricotta mixture along with bittersweet chocolate. Spread filling into piecrust.
- In a saucepan, heat sugar and 2 cups of water. Once the sugar has dissolved, add pears and let cook until soft and caramelized. Remove pears from pan and let cool. Cut pears into slices and fan the slices on top of the pie filling until the surface of the pie is covered. Fill in gaps with extra pieces of pear if necessary.
- In another saucepan, heat remaining water and apricot jelly. Stir and cook until jelly is liquefied so that it can be used as a glaze. Spread apricot glaze over pears and let pie rest in fridge for 4 hours before serving.
Nutrition Facts : Calories 493.4, Fat 32.1, SaturatedFat 16.9, Cholesterol 86.9, Sodium 229.5, Carbohydrate 41.5, Fiber 3.6, Sugar 18.4, Protein 12.3
RICOTTA CHEESE TORTA
This delicate torta makes a lovely luncheon dish. Served with our Warm Bean, Snap Pea, and Tomato Salad, it is perfect for a springtime supper. To drain the ricotta cheese, place it in a fine sieve lined with cheesecloth, and set the sieve over a deep bowl; let stand at least one hour at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes 1 seven-inch torta
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with rack in center. Lightly coat a 7-inch round spring-form pan with cooking spray. Sprinkle with breadcrumbs, coating evenly.
- In a medium bowl, whisk together eggs, parsley, marjoram, mint, and zest. Add ricotta and salt; season with pepper. Stir to combine. Pour into prepared pan.
- Bake until top is deep golden brown and firm to the touch, about 1 hour.
- Place pan on a plate to catch juices. Let stand until torta pulls away from sides, about 10 minutes. Remove from pan; serve warm or at room temperature.
Nutrition Facts : Calories 369 g, Cholesterol 211 g, Fat 21 g, Protein 30 g, Sodium 697 g
RICOTTA TART: TORTA DI RICOTTA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
- For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
- Preheat the oven to 350 degrees F.
- Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
- In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.
RICOTTA CHEESE TORTA
Steps:
- Preheat the oven to 400°F, with a rack in the center. Lightly coat a 7-inch round springform pan with cooking spray. Sprinkle with the bread crumbs, coating evenly.
- In a medium bowl, whisk together the eggs, parsley, marjoram, mint, and zest. Add the ricotta and salt; season with pepper. Stir to combine. Pour into the prepared pan.
- Bake until the top is deep golden brown and firm to the touch, about 1 hour.
- Place the pan on a plate to catch the juices. Let stand until the torta pulls away from the sides, about 10 minutes. Remove from the pan; serve warm or at room temperature.
- FIT TO EAT RECIPE
- (Per serving)
- Calories: 369
- Fat: 21g
- Cholesterol: 211mg
- Carbohydrate: 14g
- Sodium: 697mg
- Protein: 30g
- Fiber: 0g
TORTA RUSTICA
This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.
Provided by Ann
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 18
Steps:
- Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
- In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
- Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
- Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
- Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
- Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.
Nutrition Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g
More about "ricotta cheese torta food"
SICILIAN CHEESECAKE (TORTA DI RICOTTA) RECIPE : SBS FOOD
From sbs.com.au
AUTHENTIC ITALIAN CHEESECAKE (TORTA DI RICOTTA E …
From ilariasperfectrecipes.com
EASY RICOTTA RECPES | MYFOODBOOK
From myfoodbook.com.au
BEST RECIPES THAT START WITH RICOTTA CHEESE
From allrecipes.com
48 RICOTTA CHEESE RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
10 BEST ITALIAN TORTA RECIPES | YUMMLY
From yummly.com
67 RICOTTA RECIPES: GNOCCHI, CHEESECAKE, BAKED PASTA, AND MORE
From epicurious.com
9 WAYS TO TURN RICOTTA INTO CHEESECAKE - ALLRECIPES
From allrecipes.com
RICOTTA CHEESE RECIPES
From allrecipes.com
TORTA PASQUALINA (SPINACH & RICOTTA EGG PIE) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
RICOTTA CHEESE CROSTATA (TART) - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
15 RICOTTA CAKE RECIPES TO TRY ASAP
From allrecipes.com
OUR 36 BEST RICOTTA CHEESE RECIPES | TASTE OF HOME
From tasteofhome.com
NEW YORK CITY: THE BEST TORTA ALLA RICOTTA, AN ITALIAN TAKE ON ...
From lacucinaitaliana.com
TORTA DI RICOTTA (ITALIAN STYLE CHEESECAKE) - BIGOVEN.COM
From bigoven.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love