Pear pie with ricotta by Fabrizio Fatucci
4 servings
30 minutes
Fabrizio Fatucci's pear pie with ricotta is an exquisite blend of airy dough with a nutty hint and a delicate, aromatic filling. Italian ricotta gives the pie a velvety texture, while caramelized pears add refined sweetness with a light fruity tartness. Vanilla complements the flavor, creating a comforting and harmonious aftertaste. Baked to golden perfection, the pie becomes an ideal dessert for cozy tea time or an elegant treat. Chilling before serving gives it a special texture, allowing enjoyment of each layer separately. This pie embodies European culinary tradition where simple ingredients transform into a work of gastronomic art.
1
For the test, beat the eggs with sugar.
- Chicken egg: 3 pieces
- Sugar: 60 g
2
Add melted and cooled to room temperature butter.
- Butter: 100 g
3
Mix chopped hazelnuts with flour and add to the egg and sugar mixture.
- Chopped hazelnuts: 90 g
- Wheat flour: 50 g
4
Roll out into two layers.
5
Bake in the oven for 10 minutes at 180 degrees.
6
For the filling, peel the pear and cut it into small cubes.
- Pears: 180 g
7
Fry the pear in 50 g of powdered sugar in a pan. Add a little water.
- Pears: 180 g
- Powdered sugar: 150 g
8
Cut half a vanilla pod lengthwise, take only the seeds. Add them to the pear with sugar.
- Vanilla pod: 1 piece
9
Mix 100 g of powdered sugar with ricotta until the sugar dissolves.
- Powdered sugar: 150 g
- Ricotta cheese: 400 g
10
Transfer the pear mass to a strainer and let the excess juice drain.
11
Place the first layer in a round cake ring, add the filling on top, then place the second layer.
12
Place in the freezer or refrigerator for at least 6 hours.