elenora scarpetta
elenora scarpetta
elenora scarpetta::My mother used it in a variety of dishes, including this light, custardlike pie that we enjoyed at christmas and easter.She included orange and lemon zest in her recipe; i like to add lemon liqueur and sambuca for extra flavor.
The brandied cherry topping is sublime!
I use dried cherries when fresh ones are not in season.
And this dessert is also delicious without any topping at all.
To make the pie 1.
Lightly butter the bottom and sides of a 10inch springform pan and set aside.
Beat the eggs, egg yolks, sugar, sambuca, lemon zest and juice, orange zest and juice, vanilla, and lemon liqueur in a bowl with an electric mixer or in a blender or food processor until very smooth.
Add the ricotta and blend again until very smooth and creamy.
Transfer the mixture into the prepared pan and bake for 45 to 60 minutes, until the tip of a knife comes out clean when inserted in the center.
Remove from the oven and let cool to room temperature on a baking rack.
Cover loosely with foil and refrigerate for several hours, until cold and set.
Remove from the springform pan and place on a serving platter or cake plate.
To make the brandied cherry topping 6.
Combine the brandy and the sugar in a medium saucepan and simmer uncovered until reduced by half.
Add the cherries and simmer for 10 minutes or until the cherries have softened.
Set aside for 15 to 20 minutes.
Drain, then scatter the brandied cherries over the pie.
Variations for a lowercalorie pie use skimmilk ricotta and 3 eggs instead of 4.
Transfer the nuts to a bowl and mix with 1 egg white.
Spread this mixture on the bottom of the buttered springform pan, then top with the ricotta batter.
Bake, cool, chill, and garnish as the recipe directs.
elenora scarpetta::A clip surfaced of obama on , a chicago series that
features locals reviewing restaurants elenora scarpetta
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