Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, cherry and ricotta pie. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Cherry and Ricotta Pie is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Cherry and Ricotta Pie is something that I’ve loved my whole life.
Slice ricotta pie and serve topped with amarena cherries. This is an old Italian recipe for a pie with a sweet crust–just like from the old country. My in-laws are Italian and they say that this is the best pie.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook cherry and ricotta pie using 11 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Cherry and Ricotta Pie:
- Prepare 500 g Shortcrust pastry
- Get Fruit part
- Take 500 g fresh cherries
- Make ready 2 strips lemon rind
- Prepare 1 small glass red wine
- Take 50 g sugar
- Take Dairy part
- Get 500 g ricotta
- Make ready 1 egg
- Take 75 g sugar
- Prepare 1/2 tsp vanilla essence
It's one of the consistent dessert items on Roman trattoria. The ricotta mixture should be made the night before baking. In a separate bowl, using an electric mixer or a fork, beat the eggs, egg yolks, ricotta, sugar Fold the cooled grain mixture, rested ricotta mixture and finely chopped candied citrus in a large bowl, then transfer to the pastry case and trim the. This Italian-style ricotta-and-rice pie, excerpted from the cookbook Sweetie Pies, is a beautiful dessert for Easter or other special occasions.
Instructions to make Cherry and Ricotta Pie:
- Cook the fruit part in a saucepan over a medium heat until the fruit is soft but not mushy.
- Remove the fruit and continue to cook the liquid on a high heat until reduced to a thicker state. When cool it should be like soft jam or syrup.
- Return the cherries to the liquid and allow to cool.
- Combine the dairy part and whip until smooth.
- Roll out the pastry and use 2/3 to line an 8" pie tray. Shape the rest into a long rectangle and allow to chill.
- Pour the cherries and sauce over the pie base then cover with the dairy part.
- Cut the remaining pastry into long thin strips and layer on top of the pie as a lattice.
- Cook in middle of oven at 180°c for 45min. Turn off oven and leave door ajar but leave pie there for another hour to cool slowly.
Spinach Ricotta Pie makes a yummy light dinner or amazing appetizer. We bookmark so many recipes that inevitably some of them never get made, or by the time we revisit them, the ingredients are no longer in season. We're quite glad we didn't overlook Yotam Ottolenghi's recipe for savory ricotta hotcakes. Make them now, while tomato season is still in swing. This Italian pie, also known as a torta rustica, is made with an olive-oil crust and can be served for dinner or breakfast the next day.
So that’s going to wrap it up with this exceptional food cherry and ricotta pie recipe. Thanks so much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
