2 cup all purpose flour
1 tbsp all purpose flour
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
2 tbsp brandy
1 1/2 lb ricotta
2 tbsp almonds, chopped
3 tbsp pine nuts (pignoles), toasted
2 tbsp angelica or citron, chopped
4 eggs
1 cup sugar
1 1/2 tsp vanilla
1 confectioners' sugar
A Recipe for
The Gevasci's Ricotta Tart
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
Never eat more than you can lift. |
| Miss Piggy , character on "The Muppet Show," U.S. television show |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
This Recipe for The Gevasci's Ricotta Tart is one of thousands in the Recipes-to-go Cheese Cookbook.
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
If you enjoy this The Gevasci's Ricotta Tart Recipe - you should enjoy the recipe collections you can find on the websites below:
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life. |
| Lionel Poilane |
Chili represents your three stages of matter: solid, liquid, and eventually gas. |
| Roseanne, "Don't Make Me Over," May 1992, spoken by character Dan Conner |
This is a recipe for The Gevasci's Ricotta Tart from the recipe cookbook of Recipes-to-go (Cheese)
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
| Sharon Stone |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
All ingredients must be at room temperature before starting. Preheat
the oven to 375 degrees. Mix the first measure of flour with the
baking powder and salt. Use your hands to work in the butter.
Gradually add the brandy, mixing lightly until the dough just holds
together. Chill. Roll about 2/3 of the dough out to a thickness of
1/8". Use the dough to line the (10") cake pan(s) (one per tart). Mix
the second measure of flour with the ricotta, nuts and angelica. Beat
the eggs until they are light and lemon colored. Gradually beat in
the sugar. Add the vanilla. Stir into the cheese mixture. Pour into
the lined cake pan(s). Roll the remaining pastry to a thickness of
1/8" Cut into strips. Arrange the strips in a lattice fashion on top
of the tart(s). Bake until firm (about 40 minutes). Cool. Sift
confectioners' sugar lightly over the top(s) just before serving.
Serves: 2
The Gevasci's Ricotta Tart Recipe brought to you by Recipes To-Go