I was never a big fan of ricotta pie, but when I lived in Italy for 6 months, I unexpectedly feel in love with Ricotta, how could I not, it was all around me. When I came back to Boston, I started buying it, I’d put it on toast with jam, or if I was having a dinner party I’d put globs of it on toasted French bread rounds and sprinkle pistachios on top- – speaking of pistachios, while in Rome, I ate this pasta dish that I will never forget. -First, you should know, this is kind of a shameful story; pure gluttony! -After eating this divine braised beef with fresh peas in the Jewish Ghetto, I decided to take the long walk home to my apartment in Marconi, probably because I more than likely ate six gelatos throughout the day. Anyway, while I passed through Trastevere, a neighbor on the west bank of the Tiber, I strolled by a café. I saw a woman eating a pasta dish, it looked mar-vel-ous!!! I stopped and ogled, walked-on, paced, then returned and sat my ass down at the café where the woman sat. I told the waiter to bring me what the woman was having. Okay, ready for this? It was buttered fettuccine, with a small mound of Ricotta in its center, topped with a smattering of chop pistachios, simple, delicious, sort of delicate… I still dream of it.
Anyway, back to the Ricotta pie, so I kind of made this recipe up and it comes out great each time I make it. Once I put both orange and lemon zest inside, and it was fantastic. Good luck.
This is how you do it.
15 Oz Ricotta Cheese
1 cup of sugar
1/3 cup flour
Two lemons, their juice and zest
Enough Pie crust to line a spring form pan. (one package of store brand will do it, two rolls inside.)
First, line a sprig form pan with the pie crust, bottom and sides. You can make the pie crust, or buy it. To be honest I buy it. I know, I know, I know, homemade is better, but I’ve been totally lazy these days. It’s just fine. I’ll make it again, soon.
So in your kitchen-aid or hand mixer, blend all the ingredients, I do it until it becomes kind of fluffy. Pour it in to the pastry dough lined spring form pan and place it on a sheet pan. Bake it low at 300 for an hour — hour in a half…. (or a tad longer) take it out when it has, “set” -Now listen, it’s going to puff up when it bakes, worry not. When it’s on your counter-top cooling, it will sink, don’t worry about it. After it’s room temp, put it in the frig, when it’s cold, take it out of the pan, it might be uneven and the crust may be a little chipped here and there, so big deal, cover it with powdered sugar, and toss some berries on it. Trust me, it will look rustic and inviting and everyone will love it.
(The photos are from two different parties when I served it)