Ricotta Cheesecake
Ricotta Cheesecake (Torta di Ricotta)
Posted by FootsieBear at recipegoldmine
com May 13, 2001
1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ozs ricotta cheese
6 eggs, at room temp
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted
Grease and flour one 9-inch springform pan
Set aside
Place the raisins in a small bowl
Cover with Grand Marnier and allow to macerate
Preheat the oven to 325 deg F
Meanwhile, beat the ricotta cheese with an electric beater until fluffy
Add the eggs, one at a time
Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla, and zest
Fold in the raisins and pine nuts
Pour batter into the prepared cake pan
Bake until cheesecake is golden, and firm in the middle – about 1 hour and 10 minutes
Serve warm
Chicken Soup With Tortellini
Chicken Soup with Tortellini (Pollo in Brodo con Tortellini)
1 (3 to 4 pound) broiler-fryer chicken, cut up
6 cups water
1 stalk celery (with leaves, cut into 1-inch pieces
1 medium carrot, cut into 1-inch pieces
1 medium onion, cut into fourths
2 sprigs parsley
1 bay leaf
2 1/2 teaspoons salt
1 teaspoon black peppercorns
1 package commercial fresh tortellini or 20 homemade tortellini
2 cups water
Minced parsley
Grated Parmesan cheese
Heat chicken, 6 cups water, celery, carrot, onion, 2 sprigs parsley, bay leaf, salt and peppercorns to boiling in Dutch oven; reduce heat
Cover and simmer until thickest pieces of chicken are done, about 45 minutes
Remove chicken from broth; strain broth
Refrigerate chicken and broth separately until cool
Remove chicken from bones and skin
Cut chicken into bite-size pieces; add to broth
Cover and refrigerate
Prepare tortellini
If using commercial tortellini, do not precook
Skim fat from broth
Heat broth and 2 cups water to boiling
Add tortellini
Heat to boiling; reduce heat
Cover and simmer until tortellini are tender, about 30 minutes
Sprinkle each serving with minced parsley
Serve with Parmesan cheese
Yields 8 servings
Vermicelli
Vermicelli (China)
8 ounces Chinese rice vermicelli or bean threads
3 cups vegetable oil
Cut bundle of vermicelli in half
Gently pull each half apart into small bunches
Heat oil in wok over medium-high heat until it reaches 375 deg F
Using long h&led tongs or spoon, place a bunch of vermicelli in the hot oil (cook only one small bunch at a time)
Cook until vermicelli rises to the top, 3 to 5 seconds
Immediately remove vermicelli from oil with tongs or slotted spoon
Drain on absorbent paper
Repeat to cook remaining bunches
Makes about 4 servings