Chef Gianluca Deiana Abis: Torta Pasquale di riso e ricotta / Easter Italian Rice Pie
Prep. time: 20 minutes
Cook Time: 50 minutes
Difficulty: 2 out of 5
2 cups of fresh ricotta cheese
1 1/4 cup of sugar
1 cup of cooked arborio rice
2 cups of milk
½ cup golden raisins
½ cup of rum liquor
2 teaspoons pure vanilla extract
1½ tablespoons orange zest
1/4 cup powdered sugar for dusting 1 pie crust
Preheat oven to 375F
Cook the rice early in the day by placing 1 cup of dry arborio into 2 cups of milk, cook until tender with a little bite. Cool down and refrigerate.
Place golden raisins in a small cooking pot, pour rum on top, cook on medium heat until warm not boiling then take out and let them sit for about an hour, then strain off extra rum.
In food processor blend together sugar, ricotta, eggs, vanilla and zest until smooth, pour into a bowl and stir in the rice and raisins.
With the melted butter lightly brush a 10 inch x 1½ deep pie dish. Layer pie crust. Pour the filling mixture into the pie dish on top of pie crust.
Bake 50 minutes or until a knife comes out clean.
Dust with powdered sugar when it comes to room temperature.
Creamy, dense, sweet ricotta pie is a hallmark of an Italian Easter Sunday feast. It's delicious at breakfast, lunch or for dessert.