Tag Archives: ricotta

Lemon squeezy

Recipe#43: lemon ricotta pie


“Where there’s a whisk there’s a way!”



200 gr (1 cups) flour

100 gr (½ cup) sugar

100 gr (½ cup) butter – softened

1 egg


250 gr (1 cup) ricotta cheese

100 gr (½ cup) sugar

2 egg yolks

2 lemons’ zest


On your work surface area, combine flour, sugar, butter (softened) and egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge while you make the cream filling.

For the filling, combine the ricotta cheese and the sugar, add the egg yolks and then the lemon zest.

Spread the dough in the pan, with sides, leaving some dough to cover the top.

Fill the pie with the cream and then cover with the remaining spread out dough.

Bake for around 35′ or until the top turns slightly brown.

Let it cool and sprinkle with powdered sugar and thinly sliced almonds (optional).





Recipe#34: wheat pastiera


“We must have a pie. Stress cannot exist in the presence of a pie.” (David Mamet)



500 gr all-purpose flour

150 gr granulated white sugar

150 gr butter

3 eggs


1 can (500 gr) of cooked wheat

300 ml (1 ¼ cup) milk

1 tbsp butter

700 gr ricotta cheese

500 gr (2 ½ cups) granulated white sugar

7 eggs

1 tsp vanilla extract

1 tsp limoncello


Pastry: Mix together all the ingredients until you get a smooth paste. Let the pastry dough rest while preparing the filling.

Filling: Boil the wheat with the milk and the butter until it becomes creamy. Let it cool and add all the other ingredients (ricotta cheese, sugar, eggs, vanilla extract, limoncello) to the cream. Mix until smooth.

Preheat the oven to 180° (350 F) and butter a 30 cm (12 inches) round cake pan. Flour a rolling pin and roll the pastry dough into a 33 cm (13 inches) circle on a lightly floured surface. Transfer it to the round cake pan. Pour in the cream. With the extra pastry dough make strips to create a lattice finish. Bake for 45 minutes to 1 hour (until golden).




Recipe #20: chocolate and ricotta pie


 “There is always a reason to bake”



250 gr (2 cups) flour

125 gr (½ cup + 1tbsp) sugar

100 gr (½ cup) butter

1 egg + 1 yolk

a pinch of salt


400 gr (1 ¾ cup) ricotta

150 gr (¾ cup) sugar

2 egg yolks

1 egg white


150 gr (1 ¼ cup) dark chocolate

2 tbsp milk


Combine the butter and sugar until creamy; add the egg and the yolk. Gradually add the flour (with a pinch of salt) and knead  the dough until soft and smooth. Wrap it in plastic wrap and store in the fridge for at least half an hour.

For the cream, beat the egg white with an electric mixer until stiff and set aside. In another bowl, mix together the ricotta cheese, the sugar and the yolks. Add the egg white, slowly combining it with the other ingredients.

Line a 24 cm (9 inch) baking pan with parchment paper. Spread the dough evenly in the pan and up the sides. Pour the cream on top of the dough and bake for an hour at 180° (350 F).

Melt the dark chocolate with the milk and pour on top of the pie once it has cooled down.

Make sure you store the cake in the fridge.

                                                                                                                                                           Cheers,                                                                                                                                                                                   A&J