Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Crostata di Ricotta
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- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 282
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 56 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 20 min
- Yield: 8 to 10 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 282
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 0 g
- Sugar
- 25 g
- Protein
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 56 mg
Ingredients
Pastry:
Filling:
Directions
- For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F.
- For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites.
- Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.
