Ingredients for David Rocco's Torta Di Ricotta
- 15 oz (425g) whole milk ricotta cheese
- 2 tablespoons granulated sugar
- 35% Cream
- 2 oz (57g) bittersweet chocolate, finely chopped
- Pie Crusts
- 2 ripe but firm pears
- Water
- Apricot Jam
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How to Make David Rocco's Torta Di Ricotta
- Refrigerate 15 oz ricotta cheese in a fine-mesh strainer overnight to remove excess moisture.
- In a mixing bowl, beat the ricotta cheese with 1 1/2 tablespoons granulated sugar using a hand mixer until smooth and velvety.
- In a separate bowl, whip 1 cup (240ml) 35% whipping cream with 1/2 tablespoon granulated sugar until stiff peaks form.
- Gently fold the whipped cream into the ricotta mixture along with 2 oz bittersweet chocolate, finely chopped.
- Pour the filling into a prepared 9-inch pie crust.
- In a small saucepan, combine 1/2 cup granulated sugar and 2 cups water. Bring to a simmer over medium heat, stirring until sugar dissolves.
- Add 2 ripe but firm pears, peeled, cored, and quartered, to the saucepan. Cook until softened and caramelized, about 8-10 minutes.
- Remove pears from the pan and let cool completely.
- Slice the cooled pears and arrange them in an overlapping pattern on top of the pie filling.
- Fill any gaps with extra pear slices.
- In a small saucepan, combine 1/4 cup water and 1/4 cup apricot jelly. Heat gently, stirring until the jelly melts into a smooth glaze.
- Brush the apricot glaze over the pears.
- Refrigerate the pie for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
73g
Fat
84g
Carbs
13g
