Ricotta Torta with Pistacchio and Chocolate
Ricotta Torta with Pistacchio and Chocolate
Gratis Teresa Mainardi’s Amalfi Kitchen
Cousin Teresa is innately a talented cook and baker. When visiting Italy and spending time with her, I have learned new techniques, recipes, and, best of all, the Italian “approach” for preparing and creating flavorful and “unfussy” meals. It seems as if every Italian cook or baker has a “secret’ to share if he or she trusts you. When Italians see the passion in your eyes while eating or merely discussing food, they know you have a soul worthy of sharing. The laws of attraction are at play here.
Teresa and I spent many afternoons floating in the languid Ionian sea hanging on a tube, conversing about everything that people with abundant souls spill. Water-soaked and shoulders toasted by the sun, it was time to head under the umbrelloni and relax on our lettini to plan the evening meal. Always collaborative, our friends reclining on their lettini offering to contribute their specialties.
This evening, Teresa will prepare her Ricotta Torta. I will assist. She arrives with the ingredients. We make the crust. I am astounded by how easy this technique is. The filling, even more straightforward. The presentation and taste, astounding. See for yourself. Expect applause.
We can thank Teresa for this recipe. I am thankful to have her in my life, not only for her recipes but for her love. There are no better recipes than those that come from the home kitchens of our loved ones. No secrets here; my motto is “recipes are born to be shared.”
Ingredients:
Prepare crust:
4 cups of flour
1 cup of white sugar
2 sticks of unsalted butter (room temperature)
2 egg yolks
4 teaspoons of baking powder
¼ cup limoncello or limoncello cream
Mix the flour and baking powder. In a separate bowl, whisk the limoncello with the sugar and egg yolks, then add to the flour mixture. Cut the butter into medium pieces and incorporate it into the batter until mixed. Place the dough onto a floured surface and knead it until all ingredients have melded and then form it into a disc to chill for 20 minutes. While the dough is chilling, butter a 9 ½ to 10 inch fluted tart pan with removable bottom. Then, set the oven to 350 degrees.
Filling:
2 ½ cups of whole milk ricotta cheese
¼ cup limoncello
1 cup of white sugar
¾ cup of pistachio nuts
¾ cups of small semi-sweet dark chocolate morsels
Directions:
Mix the ricotta with the sugar and limoncello. Set aside. Let the chilled dough soften a bit.
Take your prepared dough and roll it out on parchment paper dusted with flour. This method helps to transfer the mixture into the tart pan. It should roll into at least a 12 inch round, flat and smooth. Flip and press the pastry into the buttered pan and up the sides. I use a small glass to even out the bottom of the crust, so it bakes evenly. Remove the excess pastry from the edges and reserve.
Pour the ricotta filling into the crust. Top with chocolate and pistachio nuts. Crumble the excess reserved dough and form into crumbles, resembling the topping for a crumb cake. Sprinkle the crumble on top of the filling.
Bake the torta in a preheated 350-degree oven for approximately 50 minutes. Check periodically for doneness. The crust should be golden brown. Cool. Dust with powdered sugar and serve.
Notes:
You can reduce the one cup of sugar in the filling to a half cup for less sweetness. If I do that, I mix my pistachio nuts with some granulated sugar before sprinkling on top of the filling.
This Torta can be baked and refrigerated for up to two days, dusting with confectioners sugar before serving.
You can do this. After you make this recipe once, I'm convinced you will add it to your repertoire.