Sicilian Ricotta Pie ~ Cassata al Forno

This is an all-time favorite of ours. Perfect with a cappuccino at breakfast, or with an espresso in the afternoon, or as a dessert in the evening. This Sicilian recipe is a classic. Watch Todd prepare this on Todd & Vittoria’s Sicilian Food Adventures

• Sicilian Ricotta Pie

Ingredients

For the pastry:

• 500 g Flour 00
• 200 g (1 cup) Sugar
• 200 g Butter, cubed, cold
• 4 Egg yolks
• 1/2 cup Marsala wine
• 1-2 teaspoon Lemon zest

For the filling:

• 1000 g Ricotta
• 300 g (1 1/2 cup) Sugar
• 4 eggs
• 2 teaspoons Marsala or Vanilla
• 1 teaspoon Lemon zest
• Optional: 100 g (1/20cup) mini chocolate chips; 100 g small candied fruit pieces

For garnish:

• Powdered Sugar
• Cinnamon

Preparation

Put ricotta cheese into a colander over a bowl. Refrigerate for a couple of hours to drain off excess moisture. Discard liquid.

For the pastry:

In a large bowl, or on a pastry board, mix the flour, sugar and butter with your hands or with a pastry knife until the butter is incorporated. Add egg yolks one at a time, mixing thoroughly after each addition. Finally add the marsala and lemon zest. Work to combine, and then for the dough into a ball. Wrap in plastic wrap, refrigerate for at least 30 minutes. Meanwhile prepare the filling.

Cheese filling:

Put drained ricotta in a large mixing bowl. Add the sugar and eggs. Stir until well blended. Add Marsala and lemon zest. If desired, stir in chocolate chips and or candied fruit pieces.

Prepare a 25 cm spring form pan, grease with butter and dust with flour. Line bottom with parchment paper.

Take pastry dough and divide in 2 pieces…2/3 of the ball to form the bottom crust, 1/3 to form the top crust. Lightly flour your counter or pastry board. Roll out the bottom crust into a 38 cm round. Carefully transfer the bottom crust into the pan. Press the dough into the pan to form and even crust up to the rim of the pan.

Pour the cheese mixture into the pan. Roll the remaining dough into a 25 cm round. Place on top and roll the edge of the crust to neatly close the pie.

Bake in preheated 175C/350F oven for 50-60 minutes. Crust will turn golden. A knife inserted into the center of the pie should come out clean when done.

Allow to cool completely. Refrigerate.

To serve: Dust with powdered sugar and cinnamon as desired.

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