| 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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