Torta Ricotta With Salsa Al Limone Recipes

ROTINI WITH SALSA DI LIMONE

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.

RUSTIC LEMON TART (TORTA DELLA NONNA AL LIMONE) WITH PINE NUT LACE COOKIES

Steps:

• Make the crust:
• Whisk together 1 1/2 cups all-purpose flour and whole-wheat flour, salt, and baking powder in a medium bowl; set aside.
• Simmer lemon juice and zest in a small skillet over medium heat until syrupy and golden, 1-2 minutes, stirring frequently.
• Using an electric mixer, beat butter, both sugars, and lemon reduction on medium-high speed until fluffy, about 3 minutes. Add whole egg and yolk and beat until just combined. Reduce speed to low and gradually add flour mixture; beat until just combined.
• Preheat oven to 350°F.
• Transfer dough to a work surface, flatten into a disc, then wrap in plastic and freeze for 10 minutes. Roll dough on a lightly floured surface to a 12" round, about 1/4-inch thick. Fit dough into tart pan, pressing it into the fluted sides. If the dough breaks, just press it back together with your fingers. Trim the excess by running a rolling pin over the tart pan. Prick the pastry several times with a fork and freeze tart shell until firm, about 15 minutes. Bake on the middle rack until the tart shell is golden and dry, 30 minutes. Let cool completely.
• Reduce oven temperature to 275°F.
• Make the filling:
• Combine cream, lemon zest, and 1/4 cup sugar in a medium saucepan and bring just to a simmer.
• Whisk egg yolks and remaining 1/4 cup sugar together in a medium bowl. Gradually whisk in hot cream. Add lemon juice and strain mixture into a heat-proof pitcher or large measuring cup with spout.
• Set tart pan on a sturdy baking sheet and pour in filling. Bake until custard is just set when jiggled, about 1 hour (the filling should not start to brown). Cool to room temperature on a wire rack, then refrigerate until completely chilled, at least 4 hours.
• Meanwhile make the Pine Nut Lace Cookies: Preheat oven to 350°F and line a cookie sheet with parchment.
• Using a wooden spoon, stir butter and corn syrup in a medium bowl until smooth. Add sugar and stir to thoroughly combine. Add flour and pine nuts and stir until blended and smooth.
• Working in batches, scoop level teaspoons batter onto baking sheet 2 inches apart, allowing room for the cookies to spread. Bake until cookies are golden and lacy, 8-10 minutes. Let cool on baking sheet and then transfer to a plate. Wipe parchment and repeat with remaining batter.
• Cut torta into wedges and garnish each slice with toasted pine nuts, candied lemon zest, and Pine Nut Lace Cookies.
• Do ahead
• Torta can be refrigerated up to 1 day before serving and Pine Nut Lace Cookies can be stored in an airtight container at room temperature for up to 1 day before serving.

TORTA DI LIMONE E RICOTTA

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.

TORTA AL LIMONE

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.;

TORTA CAPRESE AL LIMONE

Steps:

• Mix and combine chocolate, almonds, corn starch, baking powder and lemon zest.
• Add lemon juice and melted butter, mix and combine.
• With a handheld mixer whisk eggs and sugar for about 5 min until pale yellow and fluffy.
• Gradually add and combine the eggs and sugar mixture with the dry ingredients.
• Line a 23 cm cake tin with parchment paper, pour in the cake mixture and bake in the preheated oven at 170°C for 40 minutes. It is done when a toothpick inserted in the middle comes out clean. Leave the cake to cool slightly in a turned off an closed oven for 30 minutes.
• After that time take the cake out of the cake tin, cool completely and, if you wish, dust it with icing sugar.

TORTA RICOTTA WITH SALSA AL LIMONE

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.