Mrs. Lovett's Ricotta Pie | Sweeney Todd Inspired Dessert

Somehow I will never think of pies in the same way or at least  British style meat pies….after seeing the production of Sweeney Todd with the incredible voice of William Michals (known as America’s Baritone) and the incredible talent of Dee Roscioli…who played the role of Mrs. Lovett so convincingly..these two and the rest of the cast had me on the edge of  my seat..and for some reason I didn’t even notice or flinch when watching this gruesome tale…

(photo credit The Morning Call- Dee Roscioli as Mrs. Lovett..conjuring up her ‘meat pies..definitely not The Basic Art of Italian Cooking test kitchen!
 
William Michals portrayed the lead Sweeney with such passion and vocal prowess that it almost made me not even notice what an evil character he was..I just wanted to hear more of that voice..and didn’t care what evil deeds he was up to… I was so mesmerized by his performance I found myself wanting to go onstage and sit in his barber chair to have my hair cut ( well thank goodness  I got a hold of myself and didn’t)

Luckily I happen to be close by the Pennsylvania Shakespeare Festival for the month of July and was invited to attend this production….knowing that I was going to have the privilege of seeing an ‘uber’ talented cast without having to fend the crowds in NYC or London..and what a privilege it was..hope everyone from near and far gets to experience some of the other productions..this one was really a treat!
And for more info on the Festival http://www.pashakespeare.org/psf_press_2012.php
And if you want to check out this amazing voice go to www.williammichals.com
So here’s a great  ricotta pie for summer…needn’t be getting your pies from any Mrs’ Lovett and for sure to not have your hair cut by any barber that goes by the moniker Sweeney Todd…
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Torta Di Ricotta (Ricotta Pie )

1 lb ricottta
4 tblsps white flour
5 tblsps sugar
4 egg yolks, 2 egg whites
peel of  1  fresh lemon grated
8 ounces dark chocolate (at least 60% cocoa)
Place ricotta in a bowl,add in sugar, flour and egg yolks. Stir all ingredients in with a wooden spoon. Then add in grated lemon peel and shaved chocolate.  Beat egg whites in separate bowl till firm peaks. Fold gently into ricotta mixture. Butter and flour a cake pan and pour in mixture. Cover with aluminum foil and bake in oven preheated to 350 degrees for 50 minutes. Remove the foil and bake for another 10- 15 minutes until goldne brown on top. Remove from oven and let cool. Can also serve with 4 ounces melted dark chocolate spread on top.
 
* July 29-30th-See you   all at The Atlantic City Food and Wine Show
For more recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking : Holidays & Special Occasions-2nd edition
at www.marialiberati.com