ItaliancookingTIPS!
This is the typical dessert of Easter here in Rome. It is in 2 different options: topped with chocolate chips (as you see here) or pine nuts. Sprinkle pine nuts on the cream after 20 minutes of baking, to avoid to sink into the soft ricotta or to burn for the long baking times
Crostata di Ricotta
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Loading... "Crostata" means crusty! It indicates the shell of shortcrust pastry that could be stuffed with chocolate, cream or marmalade.
Crostata is for Italians what Cheesecake is for Americans: the classic homemade dessert that every family made in its own way.
Here, in Rome, we have the "Crostata di Ricotta". It is made with this fresh, super soft, creamy and delicate whey cheese that is perfect for making desserts.
It's a typical cake of spring, absolutely unmissable in every traditional Easter Lunch menu.
Ingredients
- for the pastry
- PLAIN FLOUR (00)- 200gr
- BUTTER - 70gr
- ICING SUGAR - 20gr
- SALT - 1 pinch
- EGG - 1
- for the Ricotta Cream
- RICOTTA CHEESE of cow milk - 350gr
- RICOTTA CHEESE of goat milk - 150gr
- SUGAR - approximately 200gr
- CHOCOLATE CHIPS - approximately 100gr
- CINNAMON - 1 pinch
- ORANGE PEEL - 1 table spoon
Instructions
With large advance put the ricotta into a colander to rest. It will loose a bit of whey and will be perfect for the cream
For the pastry, cut soften butter in cubes and mix it with flour using your fingers until you will have a "sandy" mixture
Add the egg and, when completely incorporated, sugar and salt
Mix the dough (not too much, not to less) just to make a ball with a smooth and levigate surface, cover with plastic film and leave to rest for 30 minutes in the fridge
Mix the drained ricotta with sugar, cinnamon and orange peel. I use a food processor with blades to have a extra fluffy and creamy texture
Grease your baking tin with butter and spread some flour
Roll out the pastry with a rolling pin at a thickness of 5 mm and put it in the baking tin
Skew the base of the pastry with the prongs of a fork, to avoid it will puff out during the baking, and trim the edges falling out from the tin
Leave the pastry to rest for 15 minutes in the fridge. In the meanwhile, pre-heat the oven to medium temperature (170° - 330 F)
Pour the ricotta cream in the pastry shell, level out with a spatula and finish with a super generous sprinkle of chocolate chips
Leave to cook from 30 to 40 minutes, until the pastry looks golden and the cream solid
Notes
For chocolate, cinnamon and orange peel follow your taste. Feel free to use less or more of the quantity indicated.
I suggest you to add some ricotta of goat milk, which has a pronounced flavor, to the classic ricotta of cow milk. But it is not strictly necessary. However, the total amount of ricotta must be about 500gr
ItaliancookingTIPS!
“Ricotta” is a soft cheese made (especially in the South of Italy) from cow, sheep or goat milk whey left over from the making of other cheeses. It must be eaten fresh to relish its dairy flavor. “Ricotta” was the cream of poor people, widely used for baking. Traditionally at the Ricotta of cow (more delicate) is added some Ricotta of sheep (more savory) for a richer flavor
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