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David Rocco’s Torta Di Ricotta

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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

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David Rocco’s Torta Di Ricotta

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Cuisine:
  • 25mins
  • Serves 6

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 25mins   |  Serves: 6

David Rocco’s Torta Di Ricotta, This recipe is from Dolce Vita, where David Rocco actually calls it Carla’s 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–I used homemade low fat ricotta and shaved off a little fat (but used a delicious butter pastry shell LOL) this was loved by all!

 

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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.

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Bobby Ryan

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