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
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| Elsie de Wolfe (Lady Mendl) |
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
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 Recipe for The Gevasci's Ricotta Tart is one of thousands in the Recipes-to-go Cheese Cookbook.
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“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
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 |
This is a recipe for The Gevasci's Ricotta Tart from the recipe cookbook of Recipes-to-go (Cheese)
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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 |
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Food Tip |
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
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