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Cheese Pie {crostata Di Ricotta}

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 21 ingredients

  1. Rice
  2. Grapes
  3. 2 tb Slivered blanched almonds or pine nuts.
  4. 12 tb Lard or butter,at room temperature but not soft.
  5. 5 c Ricotta cheese.
  6. 1/2 ts Salt. RICOTTA FILLING
  7. 1/4 c Sugar.
  8. 1/2 ts Salt.
  9. 1 tb Flour.
  10. 4 Egg yolks.
  11. 4 Egg yolks.
  12. 1 tb White raisins,rinsed and drained.
  13. 1 ts Freshly grated orange peel.
  14. 3 tb Dry marsala wine.
  15. 1 tb Diced candied citron.
  16. 2 c Unsifted all purpose flour.
  17. 1/2 c Sugar.
  18. 1 ts Vanilla extract.
  19. 1 ts Freshly grated lemon peel.
  20. 1 Egg white mixed with 1 tablespoon water.
  21. Cut
Contains GlutenEggsMilkTree nutsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Rice High in niacin · High in phosphorus · High in magnesium · +4

    High in niacin · 8.3 mg per 100 g, 52% of the reference intake per 100 g

    • Niacin contributes to normal energy-yielding metabolism.
    • Niacin contributes to normal functioning of the nervous system.
    • Niacin contributes to normal psychological function.
    3 more authorised claims
    • Niacin contributes to the maintenance of normal mucous membranes.
    • Niacin contributes to the maintenance of normal skin.
    • Niacin contributes to the reduction of tiredness and fatigue.

    Niacin (also called vitamin B3) helps turn the food you eat into the energy you need. Niacin is important for the development and function of the cells in your body. NIH fact sheet

    High in phosphorus · 307 mg per 100 g, 44% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    High in magnesium · 113 mg per 100 g, 30% of the reference intake per 100 g

    • Magnesium contributes to a reduction of tiredness and fatigue.
    • Magnesium contributes to electrolyte balance.
    • Magnesium contributes to normal energy-yielding metabolism.
    7 more authorised claims
    • Magnesium contributes to normal functioning of the nervous system.
    • Magnesium contributes to normal muscle function.
    • Magnesium contributes to normal protein synthesis.
    • Magnesium contributes to normal psychological function.
    • Magnesium contributes to the maintenance of normal bones.
    • Magnesium contributes to the maintenance of normal teeth.
    • Magnesium has a role in the process of cell division.

    Magnesium is a nutrient that the body needs to stay healthy. Magnesium is important for many processes in the body, including regulating muscle and nerve function, blood sugar levels, and blood pressure and making protein, bone, and DNA. NIH fact sheet

    High in manganese · 3.9 mg per 100 g, 196% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of thiamine · 0.3 mg per 100 g, 29% of the reference intake per 100 g

    • Thiamine contributes to normal energy-yielding metabolism.
    • Thiamine contributes to normal functioning of the nervous system.
    • Thiamine contributes to normal psychological function.
    1 more authorised claims
    • Thiamine contributes to the normal function of the heart.

    Thiamin (also called vitamin B1) helps turn the food you eat into the energy you need. Thiamin is important for the growth, development, and function of the cells in your body. NIH fact sheet

    Source of zinc · 1.7 mg per 100 g, 17% of the reference intake per 100 g

    • Zinc contributes to normal DNA synthesis.
    • Zinc contributes to normal acid-base metabolism.
    • Zinc contributes to normal carbohydrate metabolism.
    15 more authorised claims
    • Zinc contributes to normal cognitive function.
    • Zinc contributes to normal fertility and reproduction.
    • Zinc contributes to normal macronutrient metabolism.
    • Zinc contributes to normal metabolism of fatty acids.
    • Zinc contributes to normal metabolism of vitamin A.
    • Zinc contributes to normal protein synthesis.
    • Zinc contributes to the maintenance of normal bones.
    • Zinc contributes to the maintenance of normal hair.
    • Zinc contributes to the maintenance of normal nails.
    • Zinc contributes to the maintenance of normal skin.
    • Zinc contributes to the maintenance of normal testosterone levels in the blood.
    • Zinc contributes to the maintenance of normal vision.
    • Zinc contributes to the normal function of the immune system.
    • Zinc contributes to the protection of cells from oxidative stress.
    • Zinc has a role in the process of cell division.

    Zinc is a nutrient that people need to stay healthy. Zinc is found in cells throughout the body. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 21% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Nutrients per 100 g of “Rice, black, unenriched, raw”, USDA FoodData Central.

  2. Grape High in riboflavin · High in manganese

    High in riboflavin · 1.5 mg per 100 g, 107% of the reference intake per 100 g

    • Riboflavin contributes to normal energy-yielding metabolism.
    • Riboflavin contributes to normal functioning of the nervous system.
    • Riboflavin contributes to the maintenance of normal mucous membranes.
    6 more authorised claims
    • Riboflavin contributes to the maintenance of normal red blood cells.
    • Riboflavin contributes to the maintenance of normal skin.
    • Riboflavin contributes to the maintenance of normal vision.
    • Riboflavin contributes to the normal metabolism of iron.
    • Riboflavin contributes to the protection of cells from oxidative stress.
    • Riboflavin contributes to the reduction of tiredness and fatigue.

    Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet

    High in manganese · 2.0 mg per 100 g, 99% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Nutrients per 100 g of “Grapes, muscadine, raw”, USDA FoodData Central.

  3. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. INSTRUCTIONS:PASTRY CRUST-/
  2. In a large mixing bowl,make a well in the center of two cups of flour.Drop into it the butter {or lard} ,egg yolks,sugar, Marsala, lemon peel and salt.With your fingertips mix the ingredients together,incorporating as much flour as you can.With the heels of your hands,work in the rest of the flour until the dough is smooth and can be gathered into a ball.Do not, however,knead the dough or work it any more than necessary.{If you have an electric mixer with a paddle attachment,all of the ingredients can be placed in the bowl at once and mixed at low speed until they are just combined.}The dough can be rolled out at once, but if it seems at all oily,refrigerate it for about 1 hour,or until it is firm but not hard.
  3. Pre-heat the oven to 350^.Break off about 1/4 of the dough,dust lightly with flour and cover with wax paper or plastic wrap ;set aside in the refrigerator.Reshape the rest of the dough into a ball and place on a lightly floured board or pastry cloth.With the heel of your hand,flatten the ball into a disc about 1 inch thick.Dust a little flour over both sides of the disc to prevent the dough from sticking,and begin rolling it out---starting from the center and rolling to within an inch of the far edge.Gently lift the dough,turn clockwise,and roll out again from the center to the far edge.Repeat lifting,turning and rolling until the disc is about 1/8 inch thick and at least 11 inches across.If the dough sticks to the board or cloth while you are rolling it out,lift it gently with a wide metal spatula and sprinkle a little flour under it.
  4. Lightly butter the bottom and sides of a 9-by-11/2-inch spring-form or false-bottom cake pan.Then,starting at the nearest edge of the circle,lift the pastry and drape it over the rolling pin. Place the pin in the middle of the buttered pan,and unfold the pastry over it,leaving some slack in the center.Gently press the pastry into the bottom and around the sides of the pan,taking care not to stretch it.Roll the pin over the edge of the pan,pressing down hard to trim off the excess pastry around the top.
  5. Unwrap the remaining pastry,place it on a lightly floured board or cloth,flattenit with the heel of your hand and roll it into a rectangle about 12 inches long.With a pastry wheel or sharp knife,cut the rectangle into long,even strips about 12 inch wide. INSTRUCTIONS:RICOTTA FILLING -
  6. Combine the ricotta cheese with 1 2 cup of sugar,1 tablespoon flour,1 2 teaspoon salt,the vanilla,grated orange peel and egg yolks,and beat until they are thoroughly mixed.Stir in the raisins and the candied orange peel and citron.Spoon this filling into the partially baked pastry shell,spreading it evenly with a rubber spatula.Sprinkle the top with slivered almonds or pine nuts,then weave or crisscross the pastry strips across the pie to make a lattice design.Brush the strips lightly with the egg-white -an d-water mixture.Bake on the middle shelf of the oven for 1 to 1&1/4 ho urs,or until the crust is golden and the filling is firm.
  7. Remove the pie from the oven and slide off the outside the outside rim of the pan.Cool the pie on a wire rack,leaving the bottom disc in place.If you would prefer to remove the disc before serving the pie,wait until the pie is cool,loosen the bottom crust with a wide metal spatula, and carefully slide the pie off the disc onto a round serving plate.
  8. Fresh fruits like white grapes,served with crostata di ricotta,make a tangy, sweet contrast to the richness of the pie. Crostata di ricotta is one of the oldest Roman dishes.
  9. From the files of Al Rice, North Pole Alaska. Feb 1994

Plating

Cookware for this recipe

  • Cake tin
  • Mixing bowl
  • Electric mixer
  • Chef's knife
  • Cutting board
  • Grater
  • Vegetable peeler
  • Wooden spoon
  • Spatula
  • Rolling pin
  • Pastry brush
Source Not stated: saved from a website or mailing list, rights unverified
Credit

Saved from www.armchairpatriot.com (http://www.armchairpatriot.com/COMBO%20RECIPES/Meal%20Master%20Recipes/12000.txt), file Recipes/www.armchairpatriot.com/COMBO RECIPES/Meal Master Recipes/12000.txt in the Internet Archive item cooking-recipes (https://archive.org/details/cooking-recipes).

What was changed: Read by machine from the mealmaster text: title, ingredients and method as written, columns closed up and wrapped lines joined; credit lines kept apart; e-mail addresses removed; an all-capitals title given ordinary capitals. Not rewritten.