Monday, June 14, 2010


PASTIZZI (Ricotta cheesecakes) * Pastry: 14 oz flour, Water, A pinch of salt, 2 oz soft shortening, 2 oz margarine * Filling: 14 oz ricotta, 4 eggs, A pinch of salt, Pepper Put the flour in a mixing bowl, add enough water to make a stiff dough. Beat (in electric mixer) on medium speed until smooth. If the pastry is at all sticky add more flour. Roll the pastry out 1/8" thick on a floured board, spread the shorteneing over the whole surface, using the hands. Roll up as for Swiss roll. Now roll the pastry out again - spread it this time with margarine. When ready for use roll it out for the third time. Make the filling. Mash the ricotta with a fork, add the salt and the unbeaten eggs. The pastizzi may now be made into little tartlets in round tartlet cases or they may be cut in the same way as ravioli. Bake in a hot oven (400 degrees) for 20-25 minutes or until risen and golden brown. N.B. The most popular pastizzi are made with ricotta, but there are also two other varieties; one made with peas and onions and the other with anchovy. OUTCOME - these are an old Family Favourite that my grandmother used to make for me. and so very easy to make. They are also very nice cold.


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