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| Foto da IrisCicina.it |
INGREDIENTI:
150gr farina "00"
50 gr fecola di patate
300 gr ricotta fresca
200 gr zucchero + 1 cucchiaio
100 gr burro buono (mi raccomando)
3 uova
1 limone
La scorza di 1 arancia
1 bustina vanillina
1 pizzico di sale
Setacciate insieme le due farine, quindi impastatele con il burro morbido; quando il burro sarà sciolto e amalgamato alla farina (il composto risulterà molto sabbioso) allora incorporate un uovo, metà dello zucchero ed un pizzichino di sale. Cercate di lavorare il minimo indispensabile per ottenere un impasto ben liscio, formate una palla, coprite di pellicola e disponete in frigorifero. Nel frattempo versate la ricotta in un contenitore e unite le due uova rimanenti e man mano lo zucchero, la vanillina e le scorze di limone e arancia grattugiate finemente (meglio il microplain della grattugia): di agrume mettetene a vostro gusto.... a me piace abbondare!!! Imburrate diligentemente una teglia da forno antiaderente e sistemateci dentro l'impasto steso con il mattarello, foderando con cura i bordi senza formare buchetti; a questo punto versate l'impasto di ricotta preparato in precedenza, livellate e ribaltate i bordi della pasta frolla verso l'interno. Spolverizzare con un cucchiaio di zucchero semolato. Cuocete a forno preriscaldato a 180° per circa una mezz'oretta (come dico sempre dipende dal vostro forno di casa: il bordino della pasta frolla deve essere dorato e si deve formare una piccola crosticina sulla crema di ricotta.
Questa torta, che adoro, può avere diverse varianti aggiungendo alla ricotta dei pinoli, uvetta ammorbidita nel vino dolce, cioccolata, noci.... e tutto quello che di goloso ci viene in mente!!!!!
I decided: since today is my birthday ..... recipes for desserts only among those who prefer! This is my way of celebrating with you all ......
INGREDIENTS:
150gr flour "00"
50 g potato starch
300 g fresh ricotta
200 grams sugar + 1 tablespoon
100 gr butter good (I recommend)
3 eggs
1 lemon
Zest of 1 orange
1 teaspoon vanilla extract
1 pinch of salt
Sift together the flours, then mix it with soft butter and when butter has meltedand mixed with the flour (the mixture will be very sandy), then built an egg,half the sugar and a pinch of salt. Try to work the minimum required to achieve a very smooth mixture, form a ball, cover with foil and place inrefrigerator. Meanwhile, pour the ricotta in a bowl and add the remaining twoeggs and gradually the sugar, vanilla and lemon peel and finely gratedorange (better microplain grater): Citrus mettetene to your taste .... I like toabound! Grease a baking pan carefully and sistemateci lying inside the dough with a rolling pin, carefully lined the edges without forming small holes, at this point to the previously prepared mixture of ricotta, level and flipthe edges of the pastry towards the 'procedure. Sprinkle with a tablespoonof granulated sugar. Bake in preheated oven at 180 degrees for about half an hour (as I always say it depends on your oven at home: the edge of thepastry should be golden and should form a small crust on the cream cheese.
This cake, which I love, may have different versions by adding cottage cheese to pine nuts, raisins soaked in sweet wine, chocolate, nuts .... andeverything that comes to mind greedy !!!!!
INGREDIENTS:
150gr flour "00"
50 g potato starch
300 g fresh ricotta
200 grams sugar + 1 tablespoon
100 gr butter good (I recommend)
3 eggs
1 lemon
Zest of 1 orange
1 teaspoon vanilla extract
1 pinch of salt
Sift together the flours, then mix it with soft butter and when butter has meltedand mixed with the flour (the mixture will be very sandy), then built an egg,half the sugar and a pinch of salt. Try to work the minimum required to achieve a very smooth mixture, form a ball, cover with foil and place inrefrigerator. Meanwhile, pour the ricotta in a bowl and add the remaining twoeggs and gradually the sugar, vanilla and lemon peel and finely gratedorange (better microplain grater): Citrus mettetene to your taste .... I like toabound! Grease a baking pan carefully and sistemateci lying inside the dough with a rolling pin, carefully lined the edges without forming small holes, at this point to the previously prepared mixture of ricotta, level and flipthe edges of the pastry towards the 'procedure. Sprinkle with a tablespoonof granulated sugar. Bake in preheated oven at 180 degrees for about half an hour (as I always say it depends on your oven at home: the edge of thepastry should be golden and should form a small crust on the cream cheese.
This cake, which I love, may have different versions by adding cottage cheese to pine nuts, raisins soaked in sweet wine, chocolate, nuts .... andeverything that comes to mind greedy !!!!!
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