Venetian Style Ricotta and Sultana Pie

by Monica Cesarato
(Venice, Italy)


INGREDIENTS

  • 300 gr of plain flour
  • 250 gr. granulated sugar
  • 150 gr unsalted butter at room temperature
  • 250 gr fresh ricotta
  • 1 lemon
  • 75 gr raisins (previously soaked in warm water and then drained)
  • 5 eggs
  • Powder cinnamon.

    (you can substitute the raisin with 25 gr of pine nuts, 25 gr of candied peel, 25 gr of raisin)

    PREPARATION

  • Place the flour, 100 gr of sugar, the butter and 2 yolks in a bowl.
  • Mix thoroughly until the dough is nice, soft and malleable (you might need to add a little cold water).
  • Cover with cling film and place in the fridge for 30 minutes.

  • In another bowl mix the ricotta cheese with the remaining sugar
  • 3 egg yolks and a teaspoon of cinnamon
  • Add the grated rind of the lemon, the raisins (or the raisins-pinenuts-candied peel.
  • Then slowly add two egg whites (previously firmly beaten to form peaks).

  • Now take the dough from the fridge, divide it in two parts.
  • Roll one to the size of your pie dish and lay it at the bottom of the pie dish(previously covered with oven-proof paper) and bring up the sides of the pastry.
  • Pour the mixture onto the pie dish.
  • Roll out the second part of the dough and place on top.
  • Make sure to seal the borders of the pastry so the filling will not come out during cooking.

  • Cook in a pre-heated oven at 220o degrees/ gas mark 6 for about 30-35 minutes or until pastry is golden and firm to the touch.

    Remove from the oven, leave to cool and before serving sprinkle with some icing sugar.

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