The best delicious Torta Della Nonna recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Torta Della Nonna recipe today!
Hello my friends, this Torta Della Nonna recipe will not disappoint, I promise! Made with simple ingredients, our Torta Della Nonna is amazingly delicious, and addictive, everyone will be asking for more Torta Della Nonna.
What Makes This Torta Della Nonna Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Torta Della Nonna.
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-PASTRY-
2 c Allpurpose flour
1 Egg, plus 2 yolks
1/2 c Sugar
3 tb Sweet butter
3 tb Extra virgin olive oil,
-melted W/ butter
1/2 ts Vanilla extract
FILLING
2 c Fresh ricotta (sheep’s milk
-is best)
1/2 c Pine nuts
1/2 c Sugar
Juice and zest of 1 lemon
3 Eggs
Preheat oven to 375 degrees F.
To make the pastry, make a well of the flour, place egg, yolks, sugar,
butter and olive oil mixture in center and proceed as you would with fresh
pasta, i.e. bring flour in bit by bit until liquid inwell is thick enough
to bring together with hands. Knead until dough is smooth and then allow to
rest 10 minutes.
Meanwhile, make the filling by mixing together the ricotta, pine nuts,
sugar, lemon zest, juice and eggs in a bowl until creamy.
To assemble, roll out the pastry to form two 12 inch circles. Place one
circle down to line the bottom and sides of the pan. Spread the ricotta
mixture evenly over this layer. Place the remaining circle of dough over
the top and pinch together the edges. Place in oven and bake for 35 to 40
minutes. Remove and serve warm or at room temperature with vin santo from
Cappezzana.
Yield: 6 servings
Yields
1 Servings
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