Soffione di Ricotta

Name: Soffione di Ricotta
Cook time: 50 minutes, plus 15 minutes preparation
Cuisine: Italian
Ingredients: For the dough: 2 cups plus 2 tablespoons (280 g); unbleached all-purpose flour Scant 1/2 cup (90 g) sugar 3 1/2 tablespoons (50 ml) extra-virgin olive oil 2 large eggs 2 tablespoons milk; or as needed Butter to coat the baking pan; For the filling: Generous pinch of saffron threads; pounded to a powder; about 1/2 teaspoon (optional) 4 large eggs; separated 1/2 cup (100 g) sugar 1/4 teaspoon salt 1 pound (455 g) ricotta; well-drained Zest of 1 lemon 1/2 teaspoon pure vanilla extract 1/4 teaspoon cream of tartar Confectioners’ sugar; for serving

Dolce

Domenica Marchetti | Wed, 04/07/2021 - 11:03

Soffione di Ricotta - photo courtesy of Domenica Marchetti

Difficulty Level

Low

Cooking Time

50 minutes, plus 15 minutes preparation

Cost

Medium

Something magical happens when you bake this ricotta dessert from Abruzzo. The filling puffs up gloriously in the oven, practically bursting free from the confines of its pastry casing and creating a lofty golden cake that is part torte and part souffle.

No wonder it’s called soffione, from the word “soffiare” (to blow), named for the transformation that takes place. The name also refers to that bright, sun-colored (but invasive) weed—the dandelion—whose flowers transform

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Soffione di Ricotta

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