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.
almond flavoring sounds nice. looks like Rhiannon did well in the egg hunt!
ReplyDeleteLooks like Rhiannon rocked the egg hunt!
ReplyDeleteI used almond extract as well - it definitely needed the full amount of extract. (And I agree - this dough was better with the pizza rustica)