Ricotta Pie –
Well, the French get it right occasionally, especially with a little help from their Italian friends. FIADONE is really a Corsican recipe. So, yeah, Corsica, birthplace of Napoleon, is a French island (as of 1770) in the Mediterranean. It is a gorgeous thing of beauty with high mountain sides descending into the indigo sea. BUT—it used to be Italian – Genovese actually. Just wanted to get that straight from the get-go.
FIADONE is probably the most well known of all Corsican sweets or desserts. Most often, in the Corsican preparation, it is made without a crust and is a thin pie. It is not a heavy pie or cheesecake. It is not a dessert that will render your guests comatose at the end of the meal.
The original Corsican recipes are prepared using brocciu, a whey cheese. The Italians, often at Easter, make theirs with ricotta – sometimes with no crust as the Corsicans like it – and also with a regular pie crust or dough.
Linda’s Italian Table’s FIADONE is made with a very light Lemon Biscotti crumb crust. You can purchase your Lemon Biscotti or you can make my recipe by visiting this post: Lemon Ginger Biscotti
Of course, I recommend that you make the biscotti. That way you’ll have a wonderful supply of great biscotti to enjoy with your tea or espresso for weeks after, as biscotti lasts a long time.
This is a very easy ricotta pie to make, and one of the nicest things about it is the dried apricots both in the pie and candied for garnish. These little candied gems are quite amazing!
Makes: one 9 inch pie
Prep: 45 minutes
Cook: 30-40 minutes
Candied Apricots for garnish (Recipe below)
Lemon Biscotti Crumb Crust (Recipe below)
1 lb. Whole Milk Ricotta Cheese
1/2 C. Sugar
3 eggs lightly beaten
Zest of one lemon
1 Tbsp Fresh Lemon Juice
2 Tbsp. Limoncello (optional but good!)
1/2 C. Chopped Dried Apricots
Make the crumb crust, set aside to cool completely before filling.
Make the candied apricots (can be made ahead)
Mix together: ricotta, sugar, eggs.
Add lemon zest, lemon juice, and Limoncello (if using)
Add the chopped apricots and mix in.
Pour the mixture into the pre-baked crumb crust.
Bake at 350 degrees until firm in the middle – about 30-40 minutes.
Cool – remove spring form band around the pie.
Serve your FIADONE, garnished with the candied apricots. I like to use them whole.
Lemon Biscotti Crust
Makes: one 9 in. crust
1 1/2 C. Lemon Biscotti Crumbs (Lemon Ginger Biscotti Recipe: HERE )
5 Tbsp. Melted Butter
The easiest way to make the crumbs is in the food processor. If you don’t have one, put the biscotti in a plastic bag and crush them with a mallet or hammer)
Add the melted butter to the crumbs, mix well and press them into a 9 in. spring form pan
Bake at 350 degrees for about 6-8 minutes.
Cool completely before filling.
Makes: 6 oz. candied apricots
Prep: 15 minutes
6 oz. Dried Whole Apricots
1/3 c. Water
3 Tbsp. Fresh Lemon Juice
1/4 C. Honey
1/4 C. Sugar
1/2 Tsp. cinnamon
Put all ingredients in a pan and bring to a boil.
Reduce heat to medium and simmer about 12 minutes, turning the apricots occasionally. Apricots will plump up as they cook. Watch the syrup that it doesn’t dry up – if so add a little water.
On a greased sheet of foil, using tongs, place each candied apricot on foil to cool.
Wash your pan immediately, as the candy syrup hardens and will be difficult to remove later.
You can make these ahead.
PARLA COME MANGI!
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Food Photos By Tommy Hanks Photography