"The dessert hit all the right notes. Tart lemon zest cut through the creamy ricotta, while the buttery crust gave each bite a little crunch."
"The lemon ricotta torte stands out. It fits the mid-century Italian-American scene: comforting, classy, and just sweet enough."
Frank Sinatra enjoyed lavish meals, often finishing with a lemon ricotta torte at Patsy's Italian Restaurant in NYC. The torte is characterized by tart lemon zest, creamy ricotta, and a buttery crunch. Other favorites included biscotti regina and Entenmann's crumb cake, but the torte stands out as a representation of the mid-century Italian-American cuisine. The original recipe is simple and published in Patsy's Cookbook, requiring whole-milk ricotta, sugar, eggs, vanilla extract, and lemon zest. Variations can include almond flour or fresh berries for added flavor.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]