This is another typical pie which is made very often in the countryside of Veneto
Torta di Ricotta e Uvetta alla Veneziana – Venetian style Ricotta & Raisin Pie
Ricotta And Sultana Pie
Ingredients: 300 gr of plain flour, 250 gr. granulated sugar, 150 gr unsalted butter at room temperature, 250 gr fresh ricotta, 1 lemon, 75 gr raisins (previously soaked in warm water and then drained) , 5 eggs, powder cinnamon.
(you can substitute the raisin with 25 gr of pine nuts, 25 gr of candied peel, 25 gr of raisin)
Place the flour, 100 gr of sugar, the butter and 2 yolks in a bowl. Mix thoroughly until the dough is nice, soft and malleable (you might need to add a little cold water). Cover with cling film and place in the fridge for 30 minutes.
In another bowl mix the ricotta cheese with the remaining sugar, 3 egg yolks and a teaspoon of cinnamon. Add the grated rind of the lemon, the raisins (or the raisins-pinenuts-candied peel. Then slowly add two egg whites (previously firmly beaten to form peaks).
Now take the dough from the fridge, divide it in two parts. Roll one to the size of your pie dish and lay it at the bottom of the pie dish(previously covered with oven-proof paper) and bring up the sides of the pastry. Pour the mixture onto the pie dish. Roll out the second part of the dough and place on top. Make sure to seal the borders of the pastry so the filling will not come out during cooking.
Cook in a pre-heated oven at 220o degrees/ gas mark 6 for about 30-35 minutes or until pastry is golden and firm to the touch.
Remove from the oven, leave to cool and before serving sprinkle with some icing sugar.
Venetian Ricotta Pie
