ORANGE CHOCOLATE RICOTTA PIE
A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange zest and, if desired, orange liqueur., On a floured surface, roll out half the dough to fit a 9-in. pie plate; transfer to pie plate. Fill with ricotta mixture., Roll out remaining dough into an 11-in. circle; cut into 1-in.-wide strips. Lay half of the strips across the pie, about 1 in. apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal and flute edges., Bake at 425° until crust is golden brown, 40-45 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 525 calories, Fat 31g fat (16g saturated fat), Cholesterol 106mg cholesterol, Sodium 346mg sodium, Carbohydrate 49g carbohydrate (23g sugars, Fiber 0 fiber), Protein 17g protein.
ESCAROLE PIE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Spray a 9-inch glass pie plate with cooking spray
- Heat 3 tablespoons of the olive oil in large pot over medium-high heat. Add the anchovies, garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the escarole and salt to the pan, cover and cook until wilted. Add the wine and cook for 1 minute. Remove and discard the garlic cloves. Let the escarole cool slightly, then place it in a large kitchen towel and gently ring out excess moisture. Transfer the greens to the bowl of a food processor. Add the olives, the lemon zest and juice, and the feta and process until finely chopped, about 30 seconds. Add the currants and pulse to combine.
- Unroll the pie crusts. Use one to line a 9-inch pie pan, pressing it gently into the pan so there are no air bubbles and leaving some overhang around the edges. Brush the crust with the beaten egg, then spoon in the filling and distribute evenly. Cover with the second pie crust, tucking in and crimping the edges with your fingers or the tines of a fork. Cut three slits in the top crust to allow steam to escape. Brush the pie with the remaining 1 teaspoon olive oil and bake until golden brown and cooked through, about 40 minutes. Allow the pie to cool for at least 30 minutes before slicing.
BRUSCHETTA WITH RICOTTA AND MARMALADE
Provided by Giada De Laurentiis
Categories appetizer
Time 13m
Yield 4 to 6 servings
Number Of Ingredients 3
Steps:
- Heat a grill pan over medium-high heat. Grill the bread until golden brown, about 4 minutes per side. Spread 2 tablespoons of ricotta over each piece of toast. Spoon 1 tablespoon of marmalade over the ricotta, and serve.
ORANGE CHOCOLATE RICOTTA PIE
Make and share this Orange Chocolate Ricotta Pie recipe from Food.com.
Provided by Chris Reynolds
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In bowl, combine the ricotta cheese, eggs, chocolate chips, sugar, orange peel, and orange liqueur, if using.
- Roll out 1/2 of the pastry to fit pie pan. Fill with ricotta mixture.
- Roll out rest of pastry into an 11" circle. Cut into 1" wide strips. Lay half of the strips across the pie 1" apart. Fold back every other strip halfway. Lay another strip across center of pie at a right angle. Unfold strips over center strip. Fold back the alternate strips; place a second strip across the pie. Continue to add strips until pie is covered with lattice. Trim, seal, and flute the edges.
- Bake at 425F for 40-45 minutes. Cool. Refrigerate leftovers.
Nutrition Facts : Calories 101.2, Fat 4.3, SaturatedFat 2.2, Cholesterol 46.5, Sodium 19, Carbohydrate 15.3, Fiber 0.7, Sugar 14.1, Protein 2
ORANGE FLAVORED QUINOA
Make and share this Orange Flavored Quinoa recipe from Food.com.
Provided by dicentra
Categories Grains
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium nonstick saucepan, heat oil over medium heat. Add onion and cook until soft.
- Add orange juice, 1 cup water and salt. Bring to a boil.
- Add quinoa and stir once. Quickly return to a boil.
- Reduce heat to low, cover and simmer 15-20 minutes, until water is absorbed and quinoa is tender. Remove from heat and let stand 3 minutes.
- Add parsley, mint, currants and orange zest. Stir with a fork to combine and fluff up grain.
Nutrition Facts : Calories 155.1, Fat 3.3, SaturatedFat 0.4, Sodium 203.4, Carbohydrate 28, Fiber 2.6, Sugar 6.1, Protein 4.5
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