Title: Pizza Dolce Di Ricotta
Categories: Italian Cheesecake
Yield: 1 Servings

2	c	Flour
1/3	c	Sugar
1/2	ts	Salt
1	ts	Baking powder
8	tb	Cold unsalted butter
2	lg	Eggs
		=Ricotta Filling===-
1 1/2	lb	Whole-milk ricotta
1/2	c	Sugar
4	lg	Eggs
1	ts	Vanilla extract
1	tb	Anisette
1/4	c	Finely diced citron
1	ts	Cinnamon, divided

One 9 by 2 in. deep cake pan, buttered. Set a rack in the lowest level of the oven and preheat to 350 degrees.

For the Pasta Frolla, mix all dry ingredients together in a bowl. Rub butter in finely and stir in beaten eggs. Press dough together, wrap in plastic and refrigerate until firm.

For the Ricotta Filling, beat ricotta by hand until smooth. Stir in sugar, then eggs, one at a time. Stir in remaining ingredients, reserving half the cinnamon for the top of the Torta, being careful not to overmix.

To assemble, cut off 1/3 of the Pasta Frolla and reserve it. Roll the 2/3 of the dough into a 16 in. disk and line a buttered and paper-lined 9 in. cake pan with it. Allow the dough to hang over the edge of the mold. Pour in the Ricotta Filling and sprinkle it with the remaining 1/2 teaspoon cinnamon.

Roll the remaining 1/3 of the dough into a rectangle and cut it into 10 1 in. wide strips. Paint the strips with beaten egg. Moisten the rim of the dough on the pan with the beaten egg, and adhere 5 strips in each direction, forming a diagonal lattice. Trim away any excess dough even with the top of the pan and push the dough all around off the top rim of the pan so that it is completely within the pan.

Bake for about 45 minutes until light golden and puffed around the edges. Cool in the pan before unmolding.

Yield: one 9 in. cake, about 10 servings

Recipe courtesy of Nick Malgieri

SOURCE: Cooking LIVE! Show Copyright 1996, TV FOOD NETWORK SHOW #CL8973 Format by Dave Drum 1 X Pasta Frolla INGREDIENTS

From: Dave Drum Date: 07-23-98 (05:59) The Neverending Bbs (286) Fido-Natio

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