Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 cups ricotta cheese
- 3 large eggs
- 1/2 cup heavy cream
- 1/2 cup confectioners' sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon lemon zest
- 1/4 cup sliced almonds
Special equipment needed:
- 9-inch heart-shaped springform pan
- Mixing bowls
- Electric mixer
- Whisk
- Measuring cups and spoons
- Zester
- Oven thermometer
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a mixing bowl, combine the flour, granulated sugar, softened butter, salt, and vanilla extract. Mix until the dough comes together.
3. Press the dough into the bottom and up the sides of the heart-shaped springform pan. Use a fork to prick the bottom of the crust.
4. Bake the crust for 10 minutes or until lightly golden brown. Remove from the oven and let cool.
5. In a separate mixing bowl, whisk together the ricotta cheese, eggs, heavy cream, confectioners' sugar, cinnamon, nutmeg, and lemon zest until smooth.
6. Pour the ricotta mixture into the cooled crust and smooth the top with a spatula.
7. Sprinkle the sliced almonds on top of the ricotta mixture.
8. Bake the pie for 45-50 minutes or until the filling is set and the top is lightly golden brown.
9. Remove the pie from the oven and let cool to room temperature.
10. Once cooled, remove the pie from the springform pan and serve.
Time:
Preparation time: 20 minutes
Cooking time: 50 minutes
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 8 people.
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 12g
Cholesterol: 130mg
Sodium: 140mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 16g
Protein: 9g
Substitutions for ingredients:
- You can use a graham cracker crust instead of making your own crust.
- Substitute the sliced almonds with chopped walnuts or pecans.
Variations:
- Add 1/2 cup of chocolate chips to the ricotta mixture for a chocolate twist.
- Use orange zest instead of lemon zest for a citrusy flavor.
- Add 1/4 cup of dried cranberries to the ricotta mixture for a festive touch.
Tips and tricks:
- Make sure the butter is softened before mixing it with the other crust ingredients.
- Use an oven thermometer to ensure the oven is at the correct temperature.
- Let the pie cool completely before removing it from the springform pan.
Storage instructions:
Store the Cuoricino Pagina Ricotta Pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes or until warmed through.
Presentation ideas:
Serve the pie on a decorative platter or cake stand.
Garnishes:
Top the pie with a dollop of whipped cream and a sprinkle of cinnamon.
Pairings:
Serve the Cuoricino Pagina Ricotta Pie with a cup of coffee or tea.
Suggested side dishes:
Serve the pie with a side of fresh fruit or a green salad.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of water at a time until it comes together.
- If the filling is not setting, bake the pie for an additional 10-15 minutes.
Food safety advice:
Make sure to refrigerate the pie within 2 hours of baking to prevent bacterial growth.
Food history:
Cuoricino Pagina Ricotta Pie is a traditional Italian dessert that originated in the southern region of Italy.
Flavor profiles:
The Cuoricino Pagina Ricotta Pie is creamy, sweet, and slightly tangy with a nutty crunch from the sliced almonds.
Serving suggestions:
Serve the Cuoricino Pagina Ricotta Pie as a dessert after a hearty Italian meal.
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Region: Italian