BRUTTA MA BUONA-Ricotta Cake

BRUTTA MA BUONA-Ricotta Cake

Brutti ma buoni means  “Ugly but good”, and this phrase is nor only a cheeky descriptor, but the moniker bestrowed on a beloved Italian cookie. Though recipes vary  by region Piedmont claims one of the most popular iterations — crispy, yet chewy chocolate- hazelnut meringues shaped like a   casually crumpled piece of paper. Here,   we borrowed and adapted the term for  this simple though dazzling ricotta cake. While the intriguingly amorphous dolce might not be so easy on the eyes, it most certainly stirs the palate.

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BRUTTA MA BUONA-Ricotta Cake

Pastry chef Simona Galimberti shares a recipe for a cheesecake that, while it

might not tempt you at first glance, will make your taste buds dance at first bite

Course Dessert

Cuisine Europe, Italian

Keyword cheese, cheesecake

Prep Time 1 hour

Cook Time 30 minutes

Servings 4 people

Ingredients

• 11 oz cow milk ricotta
• ½ cup granulated sugar
• 2 tbsp potato flour, sifted
• 3 eggs
• 1 lemon
• powdered sugar

Instructions

• Preheat the oven to 350°F.
• Grate the lemon peel and juice the lemon
• Whip the egg yolks together with the granulated sugar, then mix in the ricotta, the potato flour and the lemon peel and juice, and mix with electric beaters until smooth
• Beat the egg whites until stiff and gently fold into mixture.
• Line an 8”-round/2”-high cake pan with parchment paper, pour in the mixture and bake for around 40 minutes
• Remove the cake from the oven and let cool. Sprinkle with powdered

  sugar and serve.

Video

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