Ricotta Crostata

The ricotta crostata is a classic dessert of Italian cuisine, delicious and appreciated in all regions, with local variations that may include the addition of ingredients such as chocolate or candied fruit. Here is a basic recipe:

Ingredients

• 300 g of 00 flour
• 150 g cold butter, cubed
• 100 g sugar
• 1 whole egg and 1 yolk
• Grated zest of 1 lemon
• A pinch of salt

For the filling:

• 500 g ricotta
• 150 g sugar
• 2 eggs
• Grated zest of 1 orange or 1 lemon
• 1 teaspoon vanilla extract or a vanilla pod
• Raisins, chocolate chunks, or candied fruit, to taste (optional)

Preparation

1. Start by preparing the shortcrust pastry: mix the flour and salt, add the butter and rub with your fingertips until you get a breadcrumb-like consistency. Add the sugar, lemon zest, whole egg and yolk, and knead quickly until you get a smooth dough. Wrap the shortcrust pastry in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

2. Meanwhile, prepare the ricotta filling: in a bowl, mix the ricotta with the sugar until creamy. Add the eggs one at a time, then the orange or lemon zest and the vanilla extract. If you prefer, you can also incorporate raisins, chocolate chunks or candied fruit.

3. Preheat the oven to 180 °C.

4. Roll out the shortcrust pastry into an even layer about 5 mm thick and place it in a tart pan, previously buttered and floured, creating a high edge. Prick the bottom of the pastry with the tines of a fork.

5. Pour the ricotta filling into the shortcrust base and level the surface.

6. Bake in the oven for about 30-35 minutes or until the surface of the crostata is golden and the filling is well cooked.

7. Let cool completely before serving.

The ricotta crostata can be customized in many ways. For example, for an even more Italian variant, you could add chopped pistachio or Modica chocolate chips to the ricotta.

Have fun in the kitchen and enjoy your meal!