Torta della Nonna
This torta has a story. When I was in Siena, we had a nice dinner, and our waitress convinced us to get a slice of this as a fourth dessert. It was by far the best, and I am on a quest to reproduce it.
Crust:
2 cup flour
3 yolks + 1 white
1/2 cup sugar
3 T butter + 6 T mild olive oil
1/2 tsp vanilla
Mix together and refriderate.
Filling:
3 eggs
juice and zest of 1 lemon
1/2 cup sugar
2 cups ricotta
Mix together. Roll 1/2 crust out and place in pie dish. Add filling, then add second half of crust, also rolled out. Mix
1 egg white
1/2 cup pine-nuts or slivered almonds
together and spread over top. Bake at 350º until the middle is not too jiggly.
Crust:
2 cup flour
3 yolks + 1 white
1/2 cup sugar
3 T butter + 6 T mild olive oil
1/2 tsp vanilla
Mix together and refriderate.
Filling:
3 eggs
juice and zest of 1 lemon
1/2 cup sugar
2 cups ricotta
Mix together. Roll 1/2 crust out and place in pie dish. Add filling, then add second half of crust, also rolled out. Mix
1 egg white
1/2 cup pine-nuts or slivered almonds
together and spread over top. Bake at 350º until the middle is not too jiggly.
posted by Portia at 8:00 PM
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