Ingredients
- 1 recipe Pasta frolla, chilled
- 1/2 cup long grain rice
- 2 squares baking chocolate
- 1 lb Ricotta
- 1 1/2 cups sugar
- 3 medium egg yolks (room temperature)
- 1 Tblsp. candied citron
- 1/4 tsp. cinnamon
- grated zest of 1 lemon
- 1/4 cup rum (or 1 tsp. vanilla)
- 2 egg whites
Preparation
Step 1
Make the pasta frolla and chill it.
Cook the rice, rinse with cold water in a colander, and set aside to cool.
Melt the chocolate in a small double boiler, and cool.
Preheat oven to 350 degrees.
Put ricotta in a large bowl, and beat it with an egg beater until smooth. Add 1 cup of the sugar, and stir in the egg yolks, one by one, mixing well after each addition until well blended. Add the citron, cinnamon, lemon zest, chocolate and rum (or vanilla.)
In a separate bowl, whip 2 egg whites with the remaining sugar until stiff, and fold them into the egg-ricotta mixture. Lastly, fold in the cooked rice.
Break off about 2/3 of the pasta frolla, roll it into a round, and place it into the bottom of a 10" or 12" cake or spring-form pan. Spread out the pasta frolla carefully along the bottom of the pan, pushing with your fingers, and up the sides about 1 1/2 ".
Pour in the beaten ricotta mixture.
Flour the counter, roll out the remaining piece of pasta frolla, until it is about 1/2" thick, and then cut into 1/2" strips with a pastry cutter or knife. Place the strips in a lattice-fashion on top of the pastiera.
Brush with a bit of slightly beaten egg white (use one of the egg whites left over from the pasta frolla.)
Bake for 1 hr. or until the lattice of the pasta frolla is nicely toasted and cooked through.
Cool before serving.
Serves 12