Ricotta pie with Cremadelizia Pistachio spread
Level: Easy
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients
For the shortcrust pastry:
- 300 g Italian “0” flour
- 150 g softened butter
- 150 g white sugar
- a pinch of table salt
- 1 whole egg and 1 egg yolk
- ½ lemon zest
For the filling:
- Cremadelizia pistacchio Babbi
- 150/200 g of well drained and dried cow’s ricotta cheese
- 1 tablespoon of caster sugar
Preparation
- First mix the ricotta cheese with the caster sugar until smooth and creamy: simply mix it in a baking dish, using the back of a spoon, crushing any lumps, until a creamy and very thick mixture is obtained. Now close the baking dish with aluminium foil and put it in the fridge.
- In a bowl, break up the softened butter (i.e. kept out of the fridge for about twenty minutes) and add the sugar, ½ lemon zest and a pinch of salt. Mix the butter well with a silicone spatula or with your hands, obtaining a firm mixture, a sort of butter cream to which you add a whole egg and a yolk. Mix well and then add the flour. Place the dough on the worktop and knead briefly.
- Form a flat dough, about 2 fingers thick, wrap it in cling film and put it in the fridge to rest for 30 minutes.
- After the resting time, take the shortcrust pastry out of the fridge, remove the cling film and spread it out between two sheets of baking paper: a sheet about half a centimetre thick must be obtained to cover a previously buttered and floured circular hinged mould.
- Press the edges of the pie well, making them more or less high depending on the amount of ricotta cheese used, and trim off any excess pastry. Prick the base of the pastry with a fork, pour a spoonful of Cremadelizia pistacchio Babbi and spread it well.
- Add the processed ricotta, spreading it evenly over the pistachio layer. Cover the pie with a thin layer of shortcrust pastry, obtained by re-working the excess pastry.
- Bake the pie in a preheated, ventilated oven at 160 ºC until golden brown: it must have a light hazelnut colour on the edges, slightly amber on the surface. Let the pie cool well and then sprinkle with icing sugar.
Ingredients
For the shortcrust pastry:
- 300 g Italian “0” flour
- 150 g softened butter
- 150 g white sugar
- a pinch of table salt
- 1 whole egg and 1 egg yolk
- ½ lemon zest
For the filling:
- Cremadelizia pistacchio Babbi
- 150/200 g of well drained and dried cow’s ricotta cheese
- 1 tablespoon of caster sugar
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