Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Veneto II
Save Recipe Print
Yield:
6 servings
Level:
Easy

Ingredients

Directions

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 in well 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.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Della Nonna Sauce

Recipe courtesy of Food Network Kitchen

Nonna's Artichokes

Recipe courtesy of Giada De Laurentiis

Potato Torta

Recipe courtesy of James Mazzio

Vegetarian Torta

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Amaretti Torta

Recipe courtesy of Giada De Laurentiis

Torta Milanesa

Recipe courtesy of Marcela Valladolid

Torta Fregolotta

Recipe courtesy of Gianni Scappin

Polenta Torta

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.