Torta rustica alla ricotta

Torta rustica alla ricotta

Ricotta pie

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

This dish can be served as a main dish for lunch, or as part of an antipasto selection.

Pastry

Ingredients

Quantity Ingredient
500g unbleached plain flour
150g unsalted butter, at room temperature
1 organic egg
125ml medium–dry marsala
50g freshly grated pecorino
1 teaspoon salt
freshly ground black pepper

Filling

Quantity Ingredient
500g fresh full-cream ricotta
150g prosciutto, cut into strips
100g parmiggiano, freshly grated
100g pecorino piccante, grated
2 organic eggs
freshly ground black pepper

Method

  1. To make the pastry, put all the ingredients into a food processor and pulse until the dough is just amalgamated. Roll it into a ball and place it in the refrigerator to rest for an hour.
  2. Preheat the oven to 200ºC and butter a 23 cm ovenproof dish.
  3. Break off just over half of the pastry and roll it out on a lightly floured work surface to about 5 mm thick then lift it into the prepared dish so the pastry comes up the sides.
  4. Mix all the filling ingredients together and season with pepper. The cheeses and prosciutto are fairly salty, so don’t add any salt. Pour the filling into the pastry and smooth the surface.
  5. Roll out the remaining pastry and use it to cover the pie. Press around the rim to seal the edges and prick the pie lid all over with a fork. Transfer to the oven and bake for 30 minutes or until golden brown. Remove the pie from the oven and leave it to cool down completely before serving. If it is still warm, the ricotta will be too runny to cut into beautiful slices.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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