Roman Jewish Cherry Ricotta Pie: Crostata di Visciole e Ricotta

Name: Roman Jewish Cherry Ricotta Pie: Crostata di Visciole e Ricotta
Cook time: 45 minutes, plus 30 minutes to rest
Cuisine: Italian
Ingredients: For the pie crust: 10 tablespoons or 1 ¼ sticks unsalted butter; cold and cut into thin slices 11 ounces or about 2 cups all-purpose flour Granulated sugar; ¾ cup 1 large egg 2 egg yolks; For the filling: 3 large egg whites 1/2 cup granulated sugar; plus more to taste 1 1/2 pounds ricotta 1 cup; or about 8 ounces; sour cherry preserves; preferably “marmellata di visciole”

Dolce

Francine Segan | Thu, 11/25/2021 - 02:49

Difficulty Level

Low

Cooking Time

45 minutes, plus 30 minutes to rest

Cost

Medium

Jewish people have been living in Rome continuously since the 2nd century BCE and today Rome’s Jewish community is Italy's largest. Over the years the city has evolved many classic Jewish Roman savory dishes like carciofi alla giudia, Jewish-style deep fried artichokes, as well as many sweets.

A favorite place to buy these sweets is Antico Forno Boccione, a tiny bakery on the main street of the former ghetto, Via del Portico d’Ottavia. There you can try a colorful sli

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Roman Jewish Cherry Ricotta Pie: Crostata di Visciole e Ricotta

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