Tuscan Cheese Cake - Torta di Ricotta

From the kitchen of One Perfect Bite...We've had lots of pasta this fall, so with my kitchen in Italian mode, it was only a matter of time before I remembered this cake and pulled the recipe from my files. This dessert is not to everyone's liking, and while I hate to admit it, I have dissenters in my own family. They grouse the entire time they're eating the cake, but because no one here is force fed, that always makes me smile. The cake does have an unusual texture. It's a cross between a sponge cake and a cheesecake but it lacks the creamy sweetness of its American counterpart. If I had to compare it to something we all have eaten, a custardy bread pudding comes to mind. It's also been compared to a heavy souffle, the type you wouldn't want to drop on your foot. If you can, make this with fresh ricotta cheese, it really is worthwhile in this particular recipe. The cake has a faint undertone of lemon that makes it perfect to serve with macerated berries. I think the addition of almond flavor would also be wonderful. I refrigerate the cake for a full day before I plan to slice and serve it. I don't think it holds up well so my rule for it is a day to sit, a day to eat. I rarely have enough leftovers for that to be a problem. The recipe originally came from the Silver Spoon cookbook. Here's how they make this.

Torta di Ricotta - Tuscan Cheese Cake...from the kitchen of One Perfect Bite, courtesy of the Silver Spoon cookbook

Ingredients:
Butter for the pan
2-1/4 cups all purpose flour; extra for dusting the pan
4 eggs
1/2 cup light brown sugar; extra for sprinkling
1-3/4 cups ricotta cheese
Grated zest of 1/2 lemon
5 tablespoons olive oil
3/4 cup milk
1 tablespoon baking powder

Directions:
Preheat oven to 350 degrees Fahrenheit. Grease a deep tart or springform pan with butter and dust with flour. Whisk eggs and brown sugar together until light and foamy. Stir in ricotta cheese, lemon zest, olive oil and milk. Sift flour and baking powder over egg mixture, mix well and pour into cake pan. Sprinkle generously with additional brown sugar. Bake for 40 minutes. Remove from oven, cool and turn out. Serves 6.

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Yogurt Cheesecake - One Perfect Bite
Margarita Cheesecake - One Perfect Bite
Lavender Cheesecake Bars - One Perfect Bite
Caramel Apple Cheesecake - The Foodie/Nutritionist
Blueberry Japanese Cheesecake - Flour on Her Nose
Almond Cheesecake - Anncoo Journal
Fig and Almond Cheesecake - Brown Eyed Baker

Fusilli with Spinach and Ricotta

From the kitchen of One Perfect Bite...This is a wonderfully mild pasta that's light and easy on the palate. It's flavors are much like those found in spinach and cheese ravioli, but this deconstructed version is much less work. It's perfect for those evenings when you have a yen for pasta but your stomach can't quite handle a heavy spicy sauce. It really is quite easy to prepare, but it's not a pantry meal. The recipe requires fresh greens and, if possible, fresh ricotta. That means advanced planning is needed to make this dish properly. Lidia Bastianich developed the recipe on which mine is based. I've made some changes because I thought the original dish had too little sauce for the amount of pasta that was cooked. I also use more salt in the pasta water to assure it has some flavor. I generally add 1 teaspoon of salt for every quart of water in my pasta pot. I use a 6 quart pot, so I always add 2 tablespoon of salt to the pasta water. I add the salt after the water comes to a boil and I let the water return to a boil before I add the pasta. Shirley Corriher has written an article about the art and science of cooking pasta that you might find interesting. It can be found here. This is a lovely pasta to have in your rotation. You won't make it as often as some others, but it will not disappoint you. Here's the recipe.

Fusilli with Spinach and Ricotta...from the kitchen of One Perfect Bite adapted from a recipe by Lidia Bastianich

Ingredients:
Kosher salt
1 pound baby spinach, washed and patted dry
2 tablespoons extra-virgin olive oil
4 small scallions, chopped
Freshly ground black pepper
1 cup ricotta cheese
1 cup half-and-half or light cream
Pinch nutmeg
1 tablespoon unsalted butter
12 ounces dried fusilli
1/2 cup freshly grated Parmigiano-Reggiano

Directions:
1) Bring 6 quarts of water to a boil. Add 2 tablespoons salt to boiling water.
2) Stacking leaves, cut spinach crosswise into 1/4-inch strips. You should have 8 packed cups of shredded spinach.
3) Heat olive oil in a large pan or skillet set over medium-high heat. Add scallions and cook, stirring, until softened, about 5 minutes. Stir spinach and a pinch of salt and pepper into pan. Cover and steam spinach, stirring occasionally to cook evenly, until it's wilted but still bright green, about 5 minutes.
4) Meanwhile, in a small bowl, mix ricotta, half-and-half, and nutmeg, if using, until smooth. Stir ricotta mixture and butter into spinach and season with salt and pepper. Reduce heat to medium-low and simmer for 5 minutes.
5) Meanwhile, stir fusilli into boiling water and cover pot. When water returns to a boil, remove cover. Cook pasta, stirring occasionally, until al dente, about 12 minutes.
6) Reserve 1/2 cup of pasta cooking liquid. Drain pasta well and return it to its pot over low heat. Add spinach mixture and enough reserved cooking liquid to make a sauce that will lightly coat pasta. Toss thoroughly. Remove pot from heat and stir in grated cheese. Transfer pasta to a warm serving platter or individual bowls and serve. Yield: 6 servings.

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Pasta with Spinach and Asiago Cream Sauce - Good Things Catered
Heart Healthy Pasta with Spinach Sauce - What's for Dinner Across State Lines
Garden Pasta with Ricotta - Radishes and Rhubarb
Penne with Ricotta and Basil Sauce - My Fabulous Recipes
Malfalda Pasta with Ricotta Cheese - Anna's Table
Roasted Zucchini Pasta with Ricotta Cheese - Foodie/Nutritionist