Ricotta Tart and Prosecco: A Perfect Pairing
Prosecco is one of our favorite Italian wines. While it does not carry the same weight or reputation as the great Italian wines, it does not aim to: it is simple, refreshing, and when made properly, a perfectly delightful wine.
Like many sparklers, it pairs well with most foods, from Venice's famous "cichetti" appetizers, to cheese, pastas, seafood, and of course desserts. And it is also frequently used to make the Veneto's famed "spritz" cocktails, which you are sure to consume often during a culinary vacation in the Veneto.
We offer a lovely 4-night itinerary at an exquisite property in the land where Prosecco is made, at the food of the Alps in the north of the Veneto region. Our partners there shared this delectable recipe for Torta alla ricotta, which pairs wonderfully with a good Prosecco. Try it for your special someone this Valentine's Day, or for any special occasion.
Torta alla ricotta
Ingredients for the filling:
50 gr (barely 1/4 oz) sugar 50 gr (heaping 1/3 oz) whole almonds (with the skin) 150 gr (5 1/3 oz) Amaretti cookies (enough to make 1 1/4 c ground cookie crumbs) 250 gr (9 oz) fresh ricotta cheese 1 egg
1. Mix the crust ingredients by hand or in food processor to form a crumbly dough. Add up to 1/4 c water, if necessary, to help the dough come together. Press 2/3 of the dough into a tart pan, using your fingers to press it into the pan. Set aside the remaining dough.
2. Pulse the sugar, almonds, and Amaretti cookies in a food processor until fine, then mix in with the egg and ricotta until creamy.
3. Pour the filling over the base, crumble the remaining dough over the top (or roll/shape into strips or shapes).
4. Bake 30-40 minutes at 350F. Cool completely before serving.
Interested in learning more about this beautiful and unspoiled part of Italy, or about its amazing food and wine? Check out our 4-night cooking vacation in the land of Prosecco, or call us to discuss any of our other destinations.
By Peg Kern