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A ricotta cake, use the best ricotta cheese you can find. Serve with a fruit sauce, like our roasted pears with grappa mascarpone cream. If your ricotta is fairly wet, cut back the milk to 3/4 cup.
Serves 6
Butter, for greasing pan
2 1/4 cups all-purpose flour, plus extra for dusting
4 eggs
scant 1/2 cup brown sugar, plus extra for sprinkling
1 3/4 cup ricotta cheese
grated rind of 1/2 lemon
5 tablespoons vegetable oil
1 cup milk
1 tablespoon baking powder
Preheat the oven to 350°.
Grease a tart pan with butter, if not using a non-stick pan.
Whisk together the eggs and sugar in a bowl until pale and fluffy. Stir in the ricotta, lemon rind, oil and milk. Sift in the flour and baking powder, mix well and pour into the prepared pan. Sprinkle with extra sugar and bake for about 40 minutes. Remove from the oven and let cool. Turn out of the pan and serve.
A very easy, elegant dessert, made unique with the favorite liquor from Northeastern Italy - grappa. I add seasonal fruit; fresh berries in the spring, roasted figs in late summer, and this fall, roasted pears.
Serves 8
3/4 cup chilled whipping cream
1/2 8-ounce container mascarpone cheese
3 tablespoons confectioners sugar
3 tablespoons grappa
Combine whipping cream, mascarpone, 3 tablespoons sugar, and grappa in large bowl. Beat until soft peaks form.
