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Baked Ricotta with Fresh Strawberries and Balsamic Syrup (by Guest Chef Keith di Lauro)

A web-exclusive recipe from Italian Cooking and Living

Pasta Frolla (tart pastry crust)
  • 1 cup butter
  • 1 cup sugar
  • 4 cups flour
  • 2 eggs
  • 1 tsp salt
  • 1 tsp baking powder

    In electric mixer, whip butter and sugar until light and fluffy. Add eggs 1 at a time until well incorporated. Sift flour salt and baking powder and add to butter mixture and mix until just combined. (Do not overmix) Mold dough into 2 discs, wrap in plastic and refrigerate for at least 30 min. When ready roll dough out to fit pie pan and blind bake until golden brown.

    Ricotta filling

  • 2 lbs Fresh ricotta cheese
  • 2 eggs
  • 2 cups confectionary sugar
  • 1 tsp vanilla extract
  • Juice and zest of 2 lemons

    With electric mixer combine all ingredients and pour into pie crust. Bake at 325 for 45 minutes or until filling is set. Serve room temp with dusting of confectionary sugar, fresh sliced strawberries and balsamic syrup.

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