| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | c | Allpurpose flour |
| 1 | Egg, plus 2 yolks | |
| 1/2 | c | Sugar |
| 3 | tb | Sweet butter |
| 3 | tb | Extra virgin olive oil, melted W/ butter |
| 1/2 | ts | Vanilla extract |
| 2 | c | Fresh ricotta (sheep's milk is best) |
| 1/2 | c | Pine nuts |
| 1/2 | c | Sugar |
| Juice and zest of 1 lemon | ||
| 3 | Eggs |
INSTRUCTIONS
PASTRY FILLING Preheat oven to 375 degrees F. To make the pastry, make a well of the flour, place egg, yolks, sugar, butter and olive oil mixture in center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit until liquid inwell is thick enough to bring together with hands. Knead until dough is smooth and then allow to rest 10 minutes. Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, juice and eggs in a bowl until creamy. To assemble, roll out the pastry to form two 12 inch circles. Place one circle down to line the bottom and sides of the pan. Spread the ricotta mixture evenly over this layer. Place the remaining circle of dough over the top and pinch together the edges. Place in oven and bake for 35 to 40 minutes. Remove and serve warm or at room temperature with vin santo from Cappezzana. Yield: 6 servings Recipe by: Molto Mario Posted to MC-Recipe Digest V1 #493 by Sue <suechef@sover.net> on Mar 02, 1997.
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