|Italy: The Beautiful Cookbook|
|by Lorenza De Medici|
Filled with over 220 dishes, some show how Italians are modifying classics; others illustrate the living quality of Italian cooking in its accepta...
1 - 10 of 445 for ricotta pie
Note: The traditional ricotta pie is flavored with ... confectioners sugar for at least 1 month. This adds a wonderful flavor to many Italian baked desserts.
Preheat oven to ... low speed, beat Ricotta cheese, cream cheese ... smooth. Pour into pie shell. Spread pineapple ... for several hours before serving.
Slice butter into ... to form a pie crust type dough. ... dry. When cool, sprinkle liberally with confectioner's sugar and serve. Makes two large pies.
Bring 3 cups ... add cream cheese, ricotta, and Parmesan, ... desired smoothness. Fill pie shells, apply toppings. ... Bake at 350 until golden brown.
Note: If ricotta has any liquid, ... cheesecake can be stored for several days by placing the pan and all, in a plastic bag or pie keeper in refrigerator.
Preheat oven to ... then stir in ricotta cheese. Brush a ... the sides of the dish and discard. Bake for about an hour or until top layer is golden brown.
Line the pie pan with pastry, ... slightly, combine with ricotta, 1/2 cup ... moderate 350 degrees and bake 30 minutes longer. Let cool. Makes 5-6 servings.
In large non-stick ... to bowl. Combine ricotta cheese, eggs, milk ... out half of pie dough to 1/8 ... servings. May be frozen and re-heated in microwave.
Mix vanilla and eggs; add ricotta cheese and sugar. ... Pour into 2 pie plates that you ... top with finely chopped candied fruit after pies are cooked.
Drain ricotta well. Put through ... Lay in Pyrex pie plate (grease pie ... beaten egg yolk and a little sugar. Bake at 350 degrees for 1 hour. Makes 3 pies.
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