Cornmeal and Ricotta Cheese Pie
8 servings
30 minutes
This Italian pie made of corn flour and ricotta is a true work of art, combining tenderness and depth of flavor. Inspired by traditional rural desserts of Italy, it envelops with the warm aroma of amaretto, dates, and cinnamon. Corn flour gives the pie lightness and a delicate texture, while ricotta cheese adds softness and a creamy note. Crunchy pecans add a pleasant touch, and golden sugar and butter create a harmonious balance of sweetness. Baked to perfection, it is ideal for a cozy evening with a cup of tea or coffee. This dessert warms the soul and offers true enjoyment by blending tradition with exquisite taste.
1
Roast pecan nuts in the oven at 170 degrees for 8 minutes.
- Pecan: 50 g
2
Sift corn flour and flour with baking powder and cinnamon into a bowl.
- Corn flour: 200 g
- Flour with baking powder: 200 g
- Baking powder: 1 teaspoon
- Ground cinnamon: 1 teaspoon
3
Add golden sugar, cheese, melted butter, 200 ml of warm water and beat until a homogeneous mass is obtained. Add chopped nuts, dates, and liqueur. Mix.
- Golden fine sugar: 225 g
- Ricotta cheese: 250 g
- Butter: 110 g
- Pecan: 50 g
- Dates: 175 g
- Amaretto liqueur: 3 tablespoons
4
Place the dough in a parchment-lined mold, sprinkle with demerara sugar on top, and bake in the oven for 1.5-2 hours.
- Demerara sugar: 1 tablespoon
5
Take the finished pie out of the oven and let it sit for 15 minutes.
6
Chop the dates, soak them in amaretto, and let them sit for 15 minutes.
- Dates: 175 g
- Amaretto liqueur: 3 tablespoons