Comments on: Sicilian Ricotta Pie (Torta di Ricotta) https://dev.ouritaliantable.com/sicilian-ricotta-pie/ A tavola non s'invecchia Fri, 11 Dec 2020 11:20:13 +0000 hourly 1 https://wordpress.org/?v=6.9.1 By: Michele https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-361101 Fri, 11 Dec 2020 11:20:13 +0000 https://dev.ouritaliantable.com/?p=8356#comment-361101 In reply to AnnMarie Cardin.

Hi AnnMarie – Fantastic! It does brown on the top. Depending on oven nuances, should it start to brown too quickly, I would just cover with foil. Buon Natale!
Michele

]]> By: AnnMarie Cardin https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-361096 Fri, 11 Dec 2020 00:04:11 +0000 https://dev.ouritaliantable.com/?p=8356#comment-361096 Hi. I’m planning to make this for Christmas instead of Easter this year. Going to my 90 year old Italian aunt’s house on Christmas Day & I want to surprise her with this pie. She’ll be excited since she doesn’t cook much anymore. Question for you. I the photo it looks golden brown. Is that what it looks like when it’s done or is that the cinnamon on top making it look browned? I don’t want to overcook it it undercook it. Thank you!

]]> By: Michele https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-359217 Tue, 19 Nov 2019 22:01:14 +0000 https://dev.ouritaliantable.com/?p=8356#comment-359217 In reply to Maryann Denny.

Hi Maryann – I would use the zest of 1/2 a lemon to give subtle flavor but not overwhelm…good luck!

]]> By: Maryann Denny https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-359216 Tue, 19 Nov 2019 21:49:04 +0000 https://dev.ouritaliantable.com/?p=8356#comment-359216 I would like to add some lemon flavor to the filling. How much zest would you recommend?

]]> By: Michele https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-358049 Wed, 03 Apr 2019 11:00:17 +0000 https://dev.ouritaliantable.com/?p=8356#comment-358049 In reply to NANCY E ANGELO.

Hi Nancy…I used a 9″ springform pan for the recipe. Michele

]]> By: NANCY E ANGELO https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-358035 Wed, 03 Apr 2019 01:18:04 +0000 https://dev.ouritaliantable.com/?p=8356#comment-358035 Michele, this pie looks great! Is it baked in a 10″ springform pan? Nancy

]]> By: Michele https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-358005 Sun, 31 Mar 2019 20:23:33 +0000 https://dev.ouritaliantable.com/?p=8356#comment-358005 In reply to Lila Rhyne.

Hi Lila, yes it is coming up the sides! Hope that helps….Michele

]]> By: Lila Rhyne https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-358004 Sun, 31 Mar 2019 20:04:30 +0000 https://dev.ouritaliantable.com/?p=8356#comment-358004 This looks great! I want to make it! I’m confused about unwrapping the dough into the pan. Is the dough coming up the sides….it looks like it in the photo but I’m not sure (if it’s just going on the bottom). Looks delicious!

]]> By: Gina https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-236741 Fri, 18 Apr 2014 20:27:29 +0000 https://dev.ouritaliantable.com/?p=8356#comment-236741 In reply to Michele.

Thanks for the quick reply. I’m going to the store anyway so j can pick some up but since I had it on hand I thought id ask.

]]> By: Michele https://dev.ouritaliantable.com/sicilian-ricotta-pie/#comment-236740 Fri, 18 Apr 2014 20:14:08 +0000 https://dev.ouritaliantable.com/?p=8356#comment-236740 In reply to Gina.

Hi Gina – Given the amount of butter in the recipe, I think that it would. If there was a lot of salt in the recipe, I would say to just decrease the amount but unfortunately there is only a pinch. Michele

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