Pastiera With Strawberry Sauce - Easter Ricotta Cake

Recipe by Derf2440
READY IN: 2hrs




  • Bring milk to a boil in a large sauce pan over medium high heat.
  • Stir in rice, cinnamon, salt and vanilla bean.
  • Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
  • Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally.
  • Discard vanilla bean.
  • Preheat oven to 350°F degrees.
  • Butter and flour an 8-inch springform pan.
  • In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula.
  • Pour into prepared pan.
  • Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much.
  • Transfer pan to cooling rack.
  • When cake has cooled completely, run a knife around edge to loosen.
  • Gently remove ring; transfer cake to a serving plate.
  • Sprinkle with confectioners' sugar, and serve at room temperature with sauce.
  • Sauce:
  • Combine all ingredients in a medium nonreactive saucepan.
  • Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes.
  • Serve warm or at room temperature.