0 0
David Roccos Torta Di Ricotta

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
17 ounces ricotta cheese (475g)
3 tablespoons sugar (45ml)
1 cup 35% cream (240ml)
3 tablespoons bittersweet chocolate, finely chopped (45ml)
1 (8 inch) pie crusts
3 pears, peeled, halved and cored
3 cups water (710ml)
3 tablespoons apricot jam (45ml)

Nutritional information

493.4
Calories
289 g
Calories From Fat
32.1 g
Total Fat
16.9 g
Saturated Fat
86.9 mg
Cholesterol
229.5 mg
Sodium
41.5 g
Carbs
3.6 g
Dietary Fiber
18.4 g
Sugars
12.3 g
Protein
402g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

David Roccos Torta Di Ricotta

Features:
    Cuisine:

    This recipe is from Dolce Vita, where David Rocco actually calls it Carlas Torta Di Ricotta. It's a traditional Italian cheesecake-like pie.
    Note: Prep time does not include 4 hour resting time.

    • 45 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    David Rocco’s Torta Di Ricotta, This recipe is from Dolce Vita, where David Rocco actually calls it Carlas Torta Di Ricotta It’s a traditional Italian cheesecake-like pie Note: Prep time does not include 4 hour resting time , Absolutely fabulous! Brought back memories of a wonderful meal years ago in Milan The one concession to health–used homemade low fat ricotta and shaved off a little fat (but used a delicious butter pastry shell LOL) this was loved by all!


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Refrigerate Ricotta Cheese in a Strainer Over Night So That Excess Moisture Is Removed. in a Mixing Bowl, Blend Ricotta Cheese and 1 1/2 Tablespoons Sugar With a Hand Mixer Until It Becomes a Velvety Consistency. in a Separate Bowl, Whip 35% Whipping Cream With 1/2 Tablespoon of Sugar. Gently Fold Whipped Cream Into Ricotta Mixture Along With Bittersweet Chocolate. Spread Filling Into Piecrust.

    2
    Done

    in a Saucepan, Heat Sugar and 2 Cups of Water. Once the Sugar Has Dissolved, Add Pears and Let Cook Until Soft and Caramelized. Remove Pears from Pan and Let Cool. Cut Pears Into Slices and Fan the Slices on Top of the Pie Filling Until the Surface of the Pie Is Covered. Fill in Gaps With Extra Pieces of Pear If Necessary.

    3
    Done

    in Another Saucepan, Heat Remaining Water and Apricot Jelly. Stir and Cook Until Jelly Is Liquefied So That It Can Be Used as a Glaze. Spread Apricot Glaze Over Pears and Let Pie Rest in Fridge For 4 Hours Before Serving.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Gingerbread House Icing
    previous
    Gingerbread House Icing
    Mediterranean Quinoa Salad
    next
    Mediterranean Quinoa Salad
    Gingerbread House Icing
    previous
    Gingerbread House Icing
    Mediterranean Quinoa Salad
    next
    Mediterranean Quinoa Salad

    Add Your Comment

    four × 1 =