Subscribe!
Ask Chef Walter: Ricotta Torte with Chef Di Clemente – Walter Potenza
by Executive Chef Walter Potenza, contributing writer
Photos: Courtesy Chef Walter, for publication
Dear RINT readers, I am in Italy leading our culinary tourism tours, and I am taking this opportunity to share a recipe from one of my colleagues, who is also one of the best pastry chefs in Italy. Enjoy it!
Recipe cordially shared by Master Pastry Chef Filippo Di Clemente from Pasticceria Noblesse in my hometown Mosciano Sant’Angelo in Abruzzo, Italy.
Ricotta torte, a beloved staple of Italian cuisine, is a delicate dessert that masterfully combines simplicity with rich, comforting flavors. Whether served as a dessert or enjoyed with coffee, this torte is known for its creamy, slightly tangy ricotta filling encased in a tender, buttery crust. The origins of this dish are deeply rooted in Italian tradition, often varying by region, where local ingredients and customs shape its preparation. Ricotta torte represents the heart of Italian baking: unpretentious, wholesome, and full of character, evoking memories of family gatherings and time-honored recipes passed down through generations.
Torta di ricotta
4 tablespoons unsalted butter, at room temperature, plus more for pan
3 eggs, separated
1 cup sugar, sifted
12 ounces whole milk ricotta
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2 1/2 cups all-purpose flour, sifted
2 teaspoons baking soda
1/2 cup whole milk
Summer fruit (berries, peaches, apricots) if desired for garnish
Confectioner’s sugar for dusting
Directions:
Preheat oven to 350 degrees. Generously butter a spring foam pan with butter, set aside. In a medium bowl combine egg yolk, sugar, ricotta, vanilla extract and salt, stir to combine. Stir in flour, baking soda and milk. In another medium bowl, or a bowl fitted for a standing mixer, whisk egg white until stiff peaks form. Fold into batter. Pour into pan and bake for 30 to 40 minutes until set. Let cool in pan. Remove from pan and place onto a serving platter. Garnish with fruit if desired.
Flavors + KnowledgeGet the latest on food, wine, travel, cooking and culture www.chefwaltersfoodtours.com
___