 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
|
This recipe is pretty much the traditional Italian Easter pie-with small adjustments and such. Giada put Arborio rice in hers, mine has it too-and Mario uses lemon instead of orange (me too), and for me pine nuts are too expensive, so slivered almonds give it a nutty crunch. Read more . It very pretty to use puff pastry as a crust-fold it over and make it look like a flower. Ingredients:
3/4 cup powdered sugar, (and some for dusting) |
3 large eggs |
2 teaspoons vanilla extract |
1 tablespoon lemon zest |
1 (15-ounce) container whole milk ricotta cheese |
1/2 cup cooked arborio rice |
1/3 cup toasted pine nuts (or almonds) |
2 puff pastry sheets (they're thick!) |
3/4 stick unsalted melted butter |
Directions:
1. Preheat hotbox to 375, butter a glass pie dish
2. Blend all ingredients EXCEPT rice and nuts
3. stir in rice and nuts, and set aside
4. place puff pastry square in greased pan, let corners hang over
5. brush on melted butter
6. place the other puff pastry over the first one in opposite direction letting edges hang over (should look like a six pointed star)
7. poor custard filling in pan
8. fold corners over to meet in the middle (covers the whole thing)
9. brush with butter
10. cook for ~40 min, or until filling is set
11. dust with powdered sugar.
12. yum.
|
|