TORTA DI LIMONE E RICOTTA
Make and share this Torta Di Limone E Ricotta recipe from Food.com.
Provided by kymgerberich
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Grease a 9 inch round cake or springform pan. Line the bottom with parchment or waxed paper. Grease the paper. Dust with flour. Set aside. Preheat the oven to 350 degrees.
- Cream the butter and sugar together until smooth. Beat in the ricotta.
- Beat in the egg yolks, one at a time. Ass 2 Tbl of the flour, and the lemon zest and juice. Sift the baking powder into the ramaining flour and beat into the batter until well blended only.
- Beat the egg whites until they form stiff peaks. Fold them carefully into the batter.
- Turn the mixture into the prepared cake pan. Bake for 45 minutes, or until a cake tester inserted in the center of the cake comes out clean. Allow the cake to cool for 10 minutes before turning it out onto a rack to cool. Dust the cake generously with confectioner's sugar before serving.
Nutrition Facts : Calories 363.8, Fat 14.8, SaturatedFat 8.4, Cholesterol 139.8, Sodium 210.5, Carbohydrate 50.4, Fiber 0.9, Sugar 25.5, Protein 8.1
TORTA AL LIMONE
Provided by Food Network
Time 4h55m
Number Of Ingredients 12
Steps:
- Make the crust. In a food processor combine the flour, butter, sugar and salt and process until mixture resembles coarse meal. With the motor running add the egg mixture and pulse just until dough is formed. Wrap in plastic wrap and chill 30 minutes. On a lightly floured surface roll out the dough into a round 1/8-inch thick and fit it into a 10-inch tart pan, pressing edge to 1/2-inch above the rim. Chill until ready to use. Make the filling. Preheat oven to 350 degrees F. Using an electric mixer beat the egg yolks until combined. Add 1/2 cup sugar a little at a time and beat until lemon colored. Pass the ricotta through a fine sieve into a bowl. Add the ricotta, potato starch, lemon rind and vanilla to the egg mixture and beat until just combined. In another bowl with an electric mixer beat the egg whites until they form soft peaks. Add the remaining sugar a little at a time and beat until firm. Stir 1/4 of the whites into the batter and fold in the remaining whites gently but thoroughly. Pour mixture into chilled tart shell, place on a baking sheet and bake for 35 to 40 minutes or until golden brown and set. Let cool to room temperature and chill 3 hours or overnight.;
ROTINI WITH SALSA DI LIMONE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 cup of the pasta water.
- Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.
TORTA RICOTTA WITH SALSA AL LIMONE
Categories Cheese Dessert Bake Quick & Easy Christmas Eve
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Torta: 1. preheat oven to 350 degrees. Place circle of parchment in bottom of 8inch pan with removable bottom and grease sides of pan. 2. Separate eggs, beat whites until form soft shiny peaks. 3. mix butter with sugar and ricotta with a spatula or paddle attach until fluffy. Add yolks, almonds, juice. Beat 1 minute. 4. fold in whites. bake for 45 minuts until crust is golden. Cool. Salsa al limone: In a small pan over low heat combine butter, sugar and juice. Cook until melted. 2. Dilute cornstarch with 1 tbsp water. Combine til smooth. Pour into mixture whisking. Bring to a boil and simmer a couple of minutes. Keep warm until serve with torta.
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