Tweet
Tweet

Food. Stories. Travel.

  • Home
  • About Us
    • Our Team
    • Our Rental Bicycles
    • Commitment
    • Ingredients
    • Testimonials
  • Food
    • Recipes
    • Cooking Class and Dinner
  • Stories
    • Blog
    • Books
    • Press
    • Videos
  • Travel
    • Campania
    • Emilia
    • Lazio
    • Liguria
    • Lombardy
    • Molise
    • Piedmont
      • Truffles and Wine: Piedmont During the Harvest
      • Piedmont, Slow Food’s Salone del Gusto and Terra Madre
      • Cycling Tour in Piedmont
    • Puglia
      • Puglia, the Veggie Garden of Italy and Matera
      • Cycling Tour in Puglia
    • Sardinia
      • Sardinia, Beautiful Island
      • Cycling Tour in Sardinia
    • Sicily
      • Tasting Eastern Sicily
      • Olive to Oil: Sicily During the Harvest
    • Trentino and Alto Adige-South Tyrol
      • FermenTour in Trentino and Alto Adige-South Tyrol
      • Cycling Tour in the Dolomites
    • Tuscany
    • Umbria
  • Contact Us

Pear and Ricotta Tart

April 13, 2017 by Cristiano Bonino Leave a Comment

Tweet

by Neapolitan Chef Angelo Guida 

Enjoy this traditional recipe on our tours in Campania or Lazio region, or on one of our cooking classes in Massachusetts, or try it at home using only a few ingredients!

Ingredients for 6 people for the dough:

  • 1 and 1/3 cup of all purpose flour
  • 1/2 cup of chilled butter
  • 3 Tbsp of sugar
  • 1 large egg
  • 1 lemon zest

Directions:

  • In a bowl mix all the ingredients together till you have a nice and smooth consistency, either by hand or using a mixer

Ingredients for the filling:

  • 1 pound of ricotta
  • 2 pears, peeled and sliced
  • 1/4 cup of chocolate chips (optional)
  • 4 Tbsp of sugar
  • 1 egg

Directions:

  • In a bowl mix the ricotta with egg, sugar and chocolate chips until the sugar is completely dissolved
  • In a pre-oiled tray make a thin layer of dough (make sure that it is even in the corners as well)
  • Add ricotta filling into the tray and add the sliced pears on top
  • Cook in the oven at 400 degrees for at least 40 minutes (to know if it is cooked, pierce it with a knife and if it comes out dry, it is ready)
  • Serve either at cold or room temperature

Buon appetito!

 

Filed Under: Dolci (dessert), Food, Recipes, Vegetarian Recipes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Get updates, travel stories, recipes and more!

 

Tweets by @cristianobonino

Categories

  • Antipasti (appetizers)
  • Books
  • Dolci (dessert)
  • Featured
  • Food
  • Press
  • Primi (pasta, rice and soups)
  • Recipes
  • Secondi (main course)
  • Stories
  • Travel
  • Vegan Recipes
  • Vegetarian Recipes

Recent Posts

  • Albergo Diffuso: Travel That Protects Italian Historic Centers
  • Cycling Tour in Puglia
  • Almond Cake
  • Aeolian Treccine Orchidee
  • Rice Salad

   

Copyright © 2019 · Food. Stories. Travel. (website owned by CB Hospitality Services LLC) · Terms and Conditions · Privacy Policy ·
CB Hospitality Services LLC - PO Box 441610
Somerville, MA 02144 · Powered by ThriveHive