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Ingredientes
- 2 c. All-purpose flour
- 1 whl Egg pus
- 2 x Egg yolks
- 1/2 c. Sugar
- 3 Tbsp. Sweet butter melted together with
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1/2 tsp Vanilla extract
- 2 c. Fresh ricotta
- Â Â (sheep's lowfat milk ricotta is best)
- 1/2 c. Pine nuts
- 1/2 c. Sugar
- Â Â Juice and zest of 1 lemon
- 3 x Large eggs
Direcciones
- Preheat oven to 375 degrees.
- To make the pastry, make a well of the flour, place egg, yolks, sugar, butter and extra virgin olive oil mix in center and proceed as you would with fresh pasta, i.e. bring flour in bit by bit till liquid in well is thick sufficient to bring together with hands. Knead till dough is smooth and then allow to rest 10 min.
- Meanwhile, make the filling by mixing together the ricotta, pine nuts, sugar, lemon zest, juice and Large eggs in a bowl till creamy.
- To assemble, roll out the pastry to create two 12-inch circles. Place one circle down to line the bottom and sides of the pan. Spread the ricotta mix proportionately over this layer. Place the remaining circle of dough over the top and healthy pinch together the edges. Place in oven and bake for 35 to 40 min. Remove and serve hot or possibly at room temperature with vin santo from Cappezzana.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 6 servings | |
| Calories 617 | |
| Calories from Fat 262 | 42% |
| Total Fat 29.86g | 37% |
| Saturated Fat 11.26g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 153mg | 51% |
| Sodium 162mg | 7% |
| Potassium 232mg | 7% |
| Total Carbs 70.62g | 19% |
| Dietary Fiber 1.5g | 5% |
| Sugars 34.94g | 23% |
| Protein 17.95g | 29% |
