I had a dish like this while I was in Italy, and I've been meaning to try it ever since. Giada De Laurentiis from Food Network is the author of this recipe. I didn't even try to deviate from her instructions my first time trying it, and I'm glad. It's perfectly, subtly sweet, and the pine nuts and orange zest are gorgeous.
by Giada De Laurentiis
- 3/4 cup powdered sugar, plus extra for
- 3 large eggs
- 2 teaspoons pure
- 1 tablespoon zest
- 1 (15-ounce) container whole ricotta
- 1/2 cup cooked short-grained rice
- 1/3 cup toasted pine
- 6 sheets fresh phyllo sheets or frozen, thawed
- 3/4 stick (3 ounces) unsalted butter,
3/4 cup of powdered sugar, , vanilla, orange and ricotta in a until smooth. Stir in the and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of sheets, alternating after each layer and buttering each sheet. Spoon the mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake theuntil the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. powdered sugar over the pie and serve.