Crostata di ricotta (ostepie)

Ingredients for Crostata di ricotta (ostepie)

Instructions for Crostata di ricotta (ostepie)

To prepare the Crostata di ricotta (ostepie) recipe, please follow these instructions:

Pasta frolla (piedej)
In a large mixing bowl, pour the flour, make a recess in the middle. Pour the butter, egg yolks, sugar, marsala, lemon zest and salt, and blend with your fingers, they are now all the ingredients together, make sure that all the flour is absorbed. With your palms are working the dough together until it is pliable and can be brought together in a ball. Be careful not to work in more dough than necessary. It can be rolled out immediately, but if they find it too greasy, they can cool it for about 1 hour, until it is firm but not hair.

Preheat the oven to 150 degrees. Snap off approximately ¼ of the dough, sprinkle it lightly with flour from and cover with parchment or plastic wrap, set it aside in the fridge. The rest forms the back into a ball and put it on a melpudret Board. With your palms banks the dough out until it is about a few cm. thick, sprinkle with flour on both sides, so they prevent the dough will be hanging fixed, when they roll out. Starting from the middle and roll out, because they constantly turning the dough, then roll from the Center and out toward the edges. They need to roll the dough out until it is approximately ¼ cm. thick. If it is stuck in the table along the way, they must lift it with a palette knife and powder with a little flour underneath it.

Now lubricates the bottom and sides on either a springform or pieform with a loose bottom. Roll the dough up on the cake roll and place it over the shape, so they have ample range in the middle. Pressure now in place in the dough, so it covers the bottom and sides, but be careful not to stretch it so that it becomes thinner in some places. To finish the cake roll hard rolls over the edge of the form, so they get cut the superfluous of.

Wrap the dough out, now they are back, and roll it out in the same way as just mentioned. Cut it into long strips that are approximately 1 ½ cm. wide

Ricotta filling: Mix ricotta cheese with 50 g. sugar, flour, salted, vanillen, the fissure orange zest and egg yolks. Work it together until it is carefully mixed. Pour the raisins and the candied orange and lemon peel by. This fill rearranges in the pre-baked pieskal. Make sure that the filling is spread evenly over the entire surface. Sprinkle with almonds and tissue now a grid of dejstrimler across pien. Swipe over these strips with egg white-water mixture and bake on the Middle rack in oven pien in ca. 1 ¼-1 hour, or until the filling is golden, and fixed pien.

Take out of oven and remove pien the outside of the mold, but let pien remain on the bottom surface. Set it to cool on a wire rack. If they prefer to remove bottom surface before serving, they should wait to pien is completely cold, and then loosen the bottom with a wide putty knife or palette knife. Run at the same time, pien onto the serving dish they want to use.