SC - rocotti and cottage chease leftovers?
Robin Carroll-Mann
harper at idt.net
Tue May 18 18:24:45 PDT 1999
Here is a redaction that I did from Epulario for migliacio, which is
basically a ricotta cheesecake. Unfortunately, I cannot find my copy of
Epulario, so I cannot post the original recipe for comparison. Perhaps
some other gentle could oblige?
Migliacio (Ricotta Cheesecake)
2 lb. whole milk ricotta
1 c sugar
1/2 c flour
4 egg whites
butter or margarine
1 TBS orange zest
Preheat oven to 350.
Grease a 9" round or 8" square cake pan. Beat
ricotta and sugar together until creamy. Beat in
flour until smooth.
In a separate bowl, beat egg whites until stiff
but not dry. They will have soft peaks that droop
slightly. Fold into cheese mixture.
Pour mixture into cake pan. Bake approx. 1 hour
or until cake has puffed and trembles just slightly
when shaken. A toothpick inserted in center will
come out almost clean, with just a trace of batter.
DO NOT OVERBAKE. Don't worry about cracks on top.
Remove cake from oven. Cool on a rack to room
temperature, then chill for several hours.
Brighid
Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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