Over the last month or so I've been using skim ricotta in a lot of make-over recipes, specifically lightened-up versions of delicious Italian dishes like lasagna. So when I came across this recipe of award-winning chef and restaurateur Marc Vetri's favorite Ricotta Pie (via Anthropologie blog), I couldn't resist sharing it. Ricotta pie is his food nostalgia, reminding him of Sunday meals at this grandparents' home in South Philadelphia. Mine is my grandmother's homemade southern biscuits smeared with butter & honey. What's your food nostalgia?
3 pounds fresh ricotta cheese
10 medium eggs or 8 large eggs
2 cups sugar
Juice of 1 lemon
About 1.5 teaspoons ground cinnamon
- Preheat oven to 350º F. Butter a 2-to-2 1/2- quart glass baking dish.
- In a large bowl, whisk together the ricotta, eggs, sugar and lemon juice until well combined and free of lumps. Pour into the prepared dish and dust with enough cinnamon to cover the entire surface lightly.
- Bake the pie for about 1 hour, or until set. It will puff up like a soufflé in the oven, and when you remove it, it will fall and form a delicious top crust. Let cool completely, cut into wedges and serve.
- To vary the flavor, use 3 to 4 tablespoons fresh orange juice in place of the lemon juice.