Method

Crust:  Mix Crisco shortening with flour, cutting it in with pastry blender or two knives until dough is like oatmeal. Mix in egg yolks and sugar. Knead a little bit to get make it pull   together. Add more flour if you have to. Wrap in plastic wrap, and put in the refrigerator to harden.

Preheat oven to 325°F.

Filling: A lot depends on the ricotta here. Supermarket ricotta must be drained. Italian specialty stores sell a firmer ricotta which makes a denser and creamier cake.

In a large bowl, beat the eggs with sugar, then mix in lemon, vanilla and Anisette.  Finally, stir in cheese until very smooth

Lightly grease a deep ovenproof glass lightly, about 2 x 13 inches.  Roll dough to size that will fit bowl.  Pour in filling. Bake in a preheated 325°F oven, about one hour or until nicely puffed and golden on top. 

You may have cheese left over, depending on the size of baking dish and the type of ricotta.

Serves: 12

 

Contributor: pat ciesla

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