another rustic italian pie. Both these (this and rice pie) are from my grandmother who came from the Lucca area of italy, northern tuscany.
Take the pasta frolla recipe as boar-d-laze describes it in the post under "cooking" and the thread about piecrusts
I have one but it's awful
the recipe says it makes two 9 or 10 inch pies.
ricotta part
2 lb ricotta
1 1/2 cups confectioners sugar
3 egg whites beaten stiff
mix ricotta and sugar, fold in eggwhites. (i actually would add part of the sugar to the eggwhites before beating them, but i don;t know if it makes a difference - it always feels they;re more solid that way.)
chocolate part
3 tbsp corn starch
4 tbsp sugar
1/4 tsp salt
2 cups milk
1 tsp vanilla
5 - 6 ounces bittersweet baking chocolate
mix cornstarch, sugar abnd salt with a little of the milk. Heat the rest of the milk till scalded and pour over the sugar mixture, stirring. Cook over medium heat for about 10 minutes, then add the chocolate.
Line the piepans with pasta frolla, add the chocolate pudding, then add the ricotta mixture on top, cover with lattice and do the points around it as described in "rice pie"
bake 350 till browned and puffed (don;t worry, it will completely deflate.)
This recipe has probably been heavily altered over the years, with teh vanilla, which is more american than italian, and the pudding. My mother used to use pudding mix to which she added chocolate. I found a recipe for chocolate blancmange (now there's an ironic desert) and added the chocolate.
Take the pasta frolla recipe as boar-d-laze describes it in the post under "cooking" and the thread about piecrusts
I have one but it's awful
the recipe says it makes two 9 or 10 inch pies.
ricotta part
2 lb ricotta
1 1/2 cups confectioners sugar
3 egg whites beaten stiff
mix ricotta and sugar, fold in eggwhites. (i actually would add part of the sugar to the eggwhites before beating them, but i don;t know if it makes a difference - it always feels they;re more solid that way.)
chocolate part
3 tbsp corn starch
4 tbsp sugar
1/4 tsp salt
2 cups milk
1 tsp vanilla
5 - 6 ounces bittersweet baking chocolate
mix cornstarch, sugar abnd salt with a little of the milk. Heat the rest of the milk till scalded and pour over the sugar mixture, stirring. Cook over medium heat for about 10 minutes, then add the chocolate.
Line the piepans with pasta frolla, add the chocolate pudding, then add the ricotta mixture on top, cover with lattice and do the points around it as described in "rice pie"
bake 350 till browned and puffed (don;t worry, it will completely deflate.)
This recipe has probably been heavily altered over the years, with teh vanilla, which is more american than italian, and the pudding. My mother used to use pudding mix to which she added chocolate. I found a recipe for chocolate blancmange (now there's an ironic desert) and added the chocolate.
