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TORTA OF RICOTTA Recipe

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This recipe for TORTA OF RICOTTA, by , is from Italian-American Cuisine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Mary Dimitri
Added: Sunday, September 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 recipe pasta Frolla
1 1/2 lbs. ricotta
1/3 cup sugar
5 eggs separated
1/2 tspn. almond extract
1/4 cup chopped candied fruit
confectioners sugar

Directions:
Directions:
Line a 9 inch pie dish with 1/2 of rolled pasta Frolla (see p. 131). Roll remaining dough for lattice strips on top.

Cream ricotta well and beat egg yolks into ricotta. Add fruit and blend well. Beat egg whites until stiff and add to ricotta mixture. Fold together well and pour into pie shell. Bake in 375 degree oven until set. Turn off oven, open door and let pie cool in oven. Dust with powdered sugar when cool.

Number Of Servings:
Number Of Servings:
N/A
Preparation Time:
Preparation Time:
45 minutes (approx)
Personal Notes:
Personal Notes:
I don't think I ever had this dessert, but it looks very tempting to try--anything with ricotta!

 

 

 

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