We have a holiday-intensive life, celebrating Passover at home and with my husband’s family, and Easter with my family. This year, we’re headed to my sister’s for Easter Sunday and my job is to do dessert–my favorite duty.
Thinking about what to make, I was reminded of a journal of recipes that I started in my teens and now keep on a bookshelf in the dining room. It’s a little Italian book with blue marbled paper on the cover and recipes copied in my best 15-year-old handwriting. My intention was to illustrate each page, but I lost steam after a few tries (I’m not much of an artist). Still, it’s a sweet reminder of early ambitions.
I had always intended to make this Torta di Ricotta that I copied in there so many years ago, but I never did get around to it. I can’t even remember where I found the recipe. But this seems as good an opportunity as any to try it. I’m on the fence about using the old-fashioned citron, though. I’ll let you know how it turns out.
Torta di Ricotta
For the crust:
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon table salt
3/4 cups unsalted butter