Tag Archives: Italian cakes

Easter Cheesecake: Sicilian Sweet Ricotta Farro Pie

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie 

Kathryn for learntravelitalian.comA traditional Easter cheesecake recipe—enjoyed by generations of Sicilians here in America!

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Italian Easter traditions are unique to each region of the country and have been lovingly handed down within families through the generations. Ricotta cheesecake, a version of which was first served by the Romans centuries ago, has come to play a part in the Easter celebration in Sicily as well.

The recipe given below is for a Sicilian Easter cheesecake—actually a “ricotta pie,” made with a sweet Italian pie crust and sweet ricotta and farro wheat filling.  It has been passed down through the years within my father’s family from the town of Ragusa in Sicily. If you would like to see how the lattice pie crust top is assembled, visit the Stella Lucente Italian Pinterest site.

Farro wheat is one of the oldest forms of natural wheat grown in southern Italy and has been enjoyed by Italians for centuries. This whole-wheat grain is added to the ricotta filling as a symbol of renewal, along with dried fruit left over from winter stores and traditional Sicilian flavorings, in order to create a rich texture and a perfectly balanced sweet citrus and cinnamon flavor. Try it this Easter for a taste of Italian tradition!
—Kathryn Occhipinti


Easter Cheesecake Recipe
Traditional Sicilian Sweet Farro Wheat Pie

Ingredients

Pasta Frolla (Sweet Pastry)
2 cups flour
¼ cup sugar
½ tsp salt
¾ cup butter
2 eggs, lightly beaten
3 Tbsp brandy
1 tsp grated lemon zest

Farro Wheat* Preparation
½ cup whole farro wheat (about 1¼ cup cooked)
¼ cup hot milk
½ tsp salt
2 Tbsp candied orange
1 Tbsp minced dried apricot
1 Tbsp minced dried prune

Ricotta Filling
¾ lb. whole milk ricotta cheese
¾ cup sugar
3 egg yolks, beaten
dash of cinnamon
grated rind of 1 lemon (yellow part only, not white pith)
1 tsp vanilla
1 Tbsp orange juice or orange blossom water
2 egg whites, whipped until stiff with a pinch of cream of tartar

 

Procedure

Prepare the wheat

Cook the wheat according to the package directions; drain the water.

Add the scalded milk, salt, and sugar and boil an additional 5 minutes.

Remove from heat, add the orange peel and dried fruit, mix, and set aside to cool.

Prepare the pasta frolla

Sift the flour, salt, and sugar into a bowl.

Cut in butter with a fork and fingertips until the size of small peas.

Stir in egg yolks one at a time, mixing gently with a fork.

Gather the crumbly pieces of dough, adding a little milk if necessary to moisten.

Turn out on a floured board and press together with a soft, gentle kneading motion with the palm of the hand until a dough forms.

Form two discs, one slightly larger than the other, wrap them in plastic wrap, and refrigerate for 30 minutes.

Make the filling

Mix together all the filling ingredients except the egg whites.

Fold in the prepared wheat and then the whipped egg whites.

Assemble the pie

Roll out the larger disc of dough for the bottom crust and lay it in a 9” springform pan.

Prick the bottom with a fork. Add the prepared filling and refrigerate.

Roll out the top crust and cut it into strips using a knife or pasta wheel, and use the strips to make a lattice crust on a pizza plate or other flat board (see Stella Lucente Pinterest for step-by-step pictures).

Slide the lattice crust onto the top of the pie and crimp the edges.

Bake in preheated oven at 350° for about 40–50 minutes, or until crust is nicely browned. Cool in oven.

Sprinkle with confectioner’s sugar when cool if desired. Refrigerate until serving.

*Whole farro can now be found in many specialty stores and on the Internet. Rustichella D’Abruzzo brand “whole farro cereal grain” was used in the recipe.

 —Kathryn Occhipinti: Adapted from the cooking classes given by the Italian-American Society of Peoria

Best Kathy Twitter Pic edited for blog

Kathryn Occhipinti, MD, author of Conversational Italian for Travelers,
is a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube videos to learn Italian are available from ©Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
 Facebook Stella Lucente Italian
 Pinterest Stella Lucente Italian

Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts about Italian food and culture in each chapter of our book! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy.  —From the staff at Stella Lucente, LLC.

Easter Cheesecake Recipe: Traditional Sicilian Sweet Farro Wheat Pie

Recipe for Italian dessert Tiramisù

Dessert Recipe from Italy: Make Our Famous Tiramisù

Dessert Recipe from Italy: Make Our Famous Tiramisù

 

Best Kathy Twitter Pic edited for blogTiramisù: Italian Pick-Me-Up!

Dessert Recipe from Italy: Make Our Famous Tiramisù

This famous Italian layered dessert, which literally means “pick-me-up,” was said to have originated when Italian ladies  wanted a snack to get them through a long night of entertaining. Try our version, and we think you will agree that a piece of this dessert will add sparkle to any get-together or special celebration, whether for lunch, dinner, or the wee hours of the evening… Just follow our step-by-step instructions on how to make each component of the dessert, and assemble it all into the delicious layers that will form a kind of cake when refrigerated overnight.
—Kathryn Occhipinti


Tiramisù Recipe

Make the zabaglione* custard:
*Italian custard made with Marsala wine
6 egg yolks
¼ cup sugar
¼ cup Marsala wine

Off heat, beat the egg yolks and sugar on the top pot of a double boiler with a whisk
until combined and the yolks become pale yellow.

Fill the bottom pot ⅓ of the way up with water and heat to a simmer on the stove.

Place the pot with the egg yolk mixture over the pot with the simmering water.

Stir the beaten egg yolks constantly with a whisk while slowly pouring in the Marsala wine.

Continue to stir, scraping the bottom of the pot often, for about 5 to 6 minutes.

When the mixture has thickened, transfer to a bowl and chill for 30 minutes.

 Make the cream filling:
1 cup whipping cream (cold)
4 Tbsp sugar
1 lb. Mascarpone cheese
chilled zabaglione custard

Beat the whipping cream and sugar together in a large bowl with an electric mixer until soft peaks form.

Fold in the Mascarpone cheese, and then the chilled zabaglione custard, into the whipped cream until well blended.

Make the coffee syrup mixture:
2 cups espresso coffee (cooled)
¼ cup Marsala wine
1 tsp vanilla

Combine the espresso coffee, Marsala wine, and vanilla in a measuring cup.

 Assemble the tiramisu (have the following ready):

  1. Cream filling
  2. Coffee syrup
  3. 2 (7 oz.) packages of lady finger cookies
  4. 3 Tbsp cocoa powder for dusting

 Arrange 16 lady finger cookies in a 9″ x 13″ baking pan.

Pour 1 tsp of the coffee syrup on each cookie.

Spread ⅓ of the cream filling mixture over the cookies.

Dust with 1 Tbsp of the cocoa powder.

Repeat cookie layer, coffee syrup, cream filling mixture, and cocoa powder two more times, finishing with a layer of cream and a dusting of the cocoa powder on top.

Cover and refrigerate at least 5 hours or overnight to allow the cookies to absorb
moisture and flavor.

Cut into squares to serve and enjoy with a cup of espresso coffee!

—Adapted from the cooking classes given by the Italian-American Society of Peoria. Thanks to Rudy Litwin, IAS President in 2012, for this recipe! 

Best Kathy Twitter Pic edited for blogKathryn Occhipinti, MD, is the author of the Conversational Italian for Travelers series of books and a teacher of Italian for travelers to Italy in the Peoria and Chicago area.
“Everything you need to know to enjoy your visit to Italy!”

Join my Conversational Italian! Facebook group and follow me on Twitter at StellaLucente@travelitalian1 and start to learn Italian today for FREE!
Conversational Italian! Facebook Group
Tweet Stella Lucente Italian

YouTube Videos to learn Italian are available from © Stella Lucente, LLC.
YouTube Stella Lucente Italian, LLC

More information on and photographs of Italy can be found on Facebook Stella Lucente Italian and Pinterest Stella Lucente Italian.
Facebook Stella Lucente Italian
Pinterest Stella Lucente Italian

 Visit learntravelitalian.com/download.html to purchase/download Conversational Italian for Travelers and find more interesting facts about Italian food and culture in each chapter of our book! Learn how to buy train tickets online, how to make international and local telephone calls, and how to decipher Italian coffee names and restaurant menus, all while gaining the basic understanding of Italian that you will need to know to communicate easily and effectively while in Italy. —From the staff at Stella Lucente, LLC

Dessert Recipe from Italy: Make Our Famous Tiramisù