|
|
|
| TRAVELERS TOPICS |
| READ REVIEWS |
| DISCOUNT B&B STAYS |
| MONTHLY NEWSLETTER |
| BED & BREAKFAST BLOG |
| RECIPES |
| FOR INNKEEPERS |
| LIST YOUR B&B |
| MEMBER LOGIN |
| SELL YOUR B&B |
| B&B ASSOCIATIONS |
| ||||||||||
This Recipe contributed by: | ||||||||||
| Put the ricotta through a strainer and mix it with the sugar (Ada Boni, in her recipe, suggests you beat the sugar and ricotta until the mixture is light and fluffy). Stir in the vanilla, candied fruit and chocolate, mixing well to distribute them evenly. Roll out your pasta frolla and line a 9-inch cake pan with it. Lay down a layer of crumbled pan di spagna over the dough, spoon the ricotta mixture over it, and cover everything with a second sheet of pasta frolla. Bake in a moderate (370 F, 185 C) oven until the pasta frolla is lightly browned (don't let it over brown or it will become quite hard). Remove it from the pan when it has cooled and dust it with the confectioner's sugar. Ingredients for 10 persons: 1 1/4 pounds fresh ricotta 3/4 cup sugar 1/4 pound diced candied melon rind, finely diced 1/4 pound diced candied orange peel, finely diced 1/4 pound baking chocolate, finely shaved A pinch vanilla (figure 1/4 to 1/2 teaspoon vanilla extract) Pasta frolla sufficient to line and cover a 9-inch pan (see below) Confectioner's (powdered) sugar for dusting Pan di Spagna | ||||||||||
| (Updated: 02 Mar 2003) | ||||||||||
|
You were unique visitor |
Copyright 1995-2008 International Bed and Breakfast Pages (IBBP), Denton, Texas.
All rights reserved.
International Bed and Breakfast Pages is fully owned by T.M.Works LLC.
Mail comments/corrections on these pages to webmaster@ibbp.com
Disclaimer
Privacy Statement
Awards
| Contact Us | About IBBP | Site Map | Website Feedback | Privacy Statement | Disclaimer |