Tuesday, April 7, 2015
This recipe calls for a dough (pasta frolla) we have used in the past but with a savory dish, Pizza Rustica. I remember loving the crust and the sweetness of it matched to the salty innards of the pizza. This time it was to be used with a simple, sweet ricotta filling.
The filling traditionally is flavored with anisette (a licorice liquor). Since I do not have anisette, I used one of the alternatives mentioned in the recipe book, almond extract. Because I was using extract instead of liquor, I reasoned erroneously that I should use a bit less than the recipe called for. The almond flavoring was there but not enough for a true almond flavor to come through on each bite. And the crust was decent but did not stand out as it did previously probably due to its match with a sweet filling.
Overall the dessert was a nice Easter brunch addition, and I would try it again but with another flavor (and I would certainly use the whole amount of flavoring).
Be sure to check out other feet ricotta pie experiences at Tuesdays with Dorie.