This comes from the Gargfagnana region above Lucca. Although not traditional, the addition of half cup plumped golden raisins is delicious. This dish can be made many hours in advance.
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, at room temperature
- 2 egg yolks, at room temperature
- 2 Tbs. sugar
- 1 tsp. grated lemon zest
- 2 cups cooked farro, cooled
- 1 cup milk
- 1 cup low-fat or whole milk ricotta
- 2/3 cup sugar
- 2 Tbs. all-purpose flour
- Pinch salt
- 2 large eggs, separated
- Grated zest 1 lemon, optional
- 1/4 tsp. freshly grated nutmeg, optional
- 1/2 cup plumped golden raisins, optional
- Preheat oven to 350F.
- To make crust: In bowl of food processor, or with your fingertips, combine flour and butter until crumbly.
- Press half pastry onto bottom of 9-inch springform pan so it’s very thin. Snap on side of pan, and press remaining dough up sides as thinly as possible.
- To make filling: Combine farro, milk, ricotta, sugar, flour, egg yolks, salt, lemon zest, nutmeg and raisins, if using, in bowl. Beat 4 egg whites until stiff and fold into cheese mixture. Spoon into crust.
- Bake 45 to 50 minutes or until almost set. It sets up as it cools.
- Separate eggs, reserving whites for filling, and add sugar, egg yolks and lemon zest, and pulse until mixture combines well. It will not form ball as dough too soft and rich.
Late-harvest dessert wines are complex in every way. Pairing this dolce with a late-harvest wine heightens the viscosity, the bouquet and the subtle acid of both the dessert and the wine. Cap your meal with a chilled bottle of Inniskillin Niagara Peninsula Vidal Icewine.
- Serving Size: SERVES 6
- Calories: 610
- Carbohydrate Content: 18 g
- Cholesterol Content: 200 mg
- Fat Content: 24 g
- Fiber Content: 7 g
- Protein Content: 18 g
- Saturated Fat Content: 13 g
- Sodium Content: 140 mg