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A Mother’s Day Feast: Embracing the Art of Expression Through Food
As Mother’s Day approaches, let’s channel the spirit of Expressionism, not just on canvas, but on our plates. Inspired by the saying of Czech art historian Antonio Matejcek, “An Expressionist wishes above all to express himself,” let’s create a culinary masterpiece that expresses our love and gratitude for all the mothers in our lives.
In the warmth of our kitchens, we gather to craft a dessert that’s as rich in flavor as it is in sentiment – the Torta Alla Crema Di Ricotta. This isn’t just a dish; it’s a celebration of the nurturing hands that have fed us, comforted us, and shaped us.
Torta Alla Crema Di Ricotta Ingredients – serves 6
Crust – Pasta Brisee (Short Pastry):
- 1 and 2/3 cups flour
- 4 ounces butter
- 2/3 cup very cold ice water
Filling:
- 8 ounces ricotta cheese
- 3/4 cup sugar
- 1 tablespoon sugar for the top of the crust
- 3 eggs
- 1 tablespoon orange flower water
Preparation:
- Combine flour and cold butter in a food processor until a sandy mixture forms.
- Knead the dough on a chilled board, adding water gradually until it’s compact.
- Refrigerate the dough for 40 minutes wrapped in wax paper or plastic wrap.
- Line an 8-inch pie pan with damp parchment paper and cover with the short pastry.
- For the filling, whisk eggs, sugar, and orange flower water in a large bowl.
- Stir in the ricotta until well blended and pour onto the crust.
- Bake at 350°F (170°C) for 45 minutes.
- Sprinkle sugar on top and broil briefly until it caramelizes.
Serve this heartwarming dessert with a glass of slightly sweet Prosecco, toasting to the endless love and resilience of mothers. This Mother’s Day, let’s gather around the table to share stories, laughter, and a slice of this delightful pie, creating new memories that will be cherished for years to come.
For more recipes to make any day a Holiday get your copy of the Gourmand World Award Winning book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
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