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Farina (flour), zucchero (sugar), uovo (egg)? Simply saying the ingredients out loud in Italian gets me excited! I think my attempt at the impassioned accent turns something that I work with all the time into a mini daydream vacation.
Torta sbriciolata di ricotta is a dessert that my husband and I shared years ago in a cafe in Rome. Sharing desserts for us is rare because we generally have opposite preferences, but this blew both of us away. I had never had a combination of cake-like crust and a cheesecake. And it is so, so much easier to prepare than a New York-style cheesecake. It can be easily made ahead, with minimal tools, and it can feature any seasonal fruit or even chocolate if you'd prefer.
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