Scarlett WTorta Di Pesche (Peach and Ricotta Pie)
January 16th 2008 14:55
Torta Di Pesche (Peach and Ricotta Pie)
About Ricotta
Ricotta is an Italian whey cheese, meaning a product made from whey – a by-product of milk cheese making – rather than whole milk. Other whey cheeses include Gjetost.
The name”ricotta” means “cooked again” (“re-cooked”) in Italian, referring to the second processing of the liquid done to produce the cheese.
Ricotta is perishable and can be kept, refrigerated, for about a week. When purchasing an Italian ricotta, avoid any product that tastes sharp and fruity, as that indicates that the cheese is no longer fresh. Ricotta should be sweet and mild, ready to eat as it comes out of the package, with pasta, fruit or vegetables.
INGREDIENTS
Serves 4
¼ cup butter
½ cup sugar
pinch of salt
2 eggs, separated
8 oz Ricotta cheese, sieved
⅓ cup cornstarch
1 lemon, zest and juice
2 tablespoons toasted ground almonds
3 large yellow peaches, pitted and sliced
¼ cup bread crumbs
2 tablespoons confectioners’ sugar
1. Preheat the oven to 325ºF.
2. Beat the butter, sugar, and salt together until creamy.
3. Add the egg yolks one by one, followed by the sieved Ricotta.
4. Mix in the cornstarch, lemon juice and zest, and almonds.
5. Beat the egg whites until stiff, and fold gently into the mixture.
6. Stir in the peaches and pour the mixture into a greased 8-inch pie pan coated with the bread curmbs.
7. Bake for about 1 hour.
8. Dust with the confections’ sugar. Serve warm.
**From “The Encyclopedia of Italian Cooking” and “Wikipedia, the free encyclopedia”**
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