Chef Chuck's Black and White Ricotta Torta

Bianco e Nero, Torta di Ricotta

This black and white ricotta torta, is an Italian classic dessert with a twist, I incorporated a touch of vanilla chocolate. Simply delicious with the walnut crust and the sweet smooth chocolaty goodness.

Crust
1 1/2 cups flour
2 tablespoons cornmeal
pinch of salt
3/4 cup walnuts, toasted
1/4 cup sugar
8 tablespoons butter, melted
2 tablespoons water


Toast walnuts in a small frying pan for a few minutes. In a food processor combine flour, cornmeal, salt, walnuts and sugar till well blended. Slowly add butter, if needed add 1-2 tablespoons cold water to bring dough together. Form in an 11 inch torta pan and refrigerate for 30 minutes. Bake at 350 degrees with foil and beans on dough for 30 minutes, remove beans and foil and bake an additional 10 minutes.


Filling

1/2 cup water
3/4 cup sugar
1 cup semi-sweet chocolate
1/3 cup white chocolate
3/4 cup ricotta
3 ounces cream cheese, softened
1 egg
4 egg yolks


In a small sauce pan heat water and dissolve sugar, bring to a boil, cool. In a double boiler slowly melt both chocolates separately. In a food processor combine ricotta and cream cheese till smooth. Add eggs one at a time, slowly stream in chocolate, then the sugar water. Save white chocolate. Pour chocolate mixture in torta pan then pour in white chocolate in a swirl. Bake at 350 for 30 minutes. Cool and refrigerate.

Chef Chuck's Spaghetti al Nero with White Sauce

Spaghetti Neri con Salsa al Formaggio


I selected this black pasta, (Spaghetti al Nero) to showcase my white sauce. A creamy and smooth sauce with imported parmigiano cheese and garlic. The pasta gets it's color from the ink of a cuttlefish, a classy presentation for a quick and inexpensive recipe.


White Sauce
8 tablespoons butter
4 garlic cloves, minced
1 cup heavy cream
12 tablespoons parmigiano
cheese, grated
salt to taste
1 tablespoon fresh parsley, chopped
1/2 pound pasta


In a saucepan melt butter on low and whisk garlic for 30 seconds, be sure not to burn butter. Continue whisking and add heavy cream, cheese, and salt. Whisk for 2 - 3 minutes to thicken sauce. Cook pasta till al dente and pour sauce over pasta, sprinkle parsley on top. Serves 4.

Chef Chuck's Cheesecake

Cheesecake Crust

This cheesecake recipe is different then most, I changed it up by making the biscotti crust instead of the graham cracker crust. It's a decadent dessert so rich and creamy. My wife and I enjoy baking together, we love exploring in the kitchen new and different recipes. Her baking abilities are proven time and time again, how fortunate am I. Plus the flavors are highly dangerous and addictive!!
 

Chocolate Biscotti Recipe

I make the whole recipe but only use half for my crust. The half that I use I skip the second baking and I cool the cookies a few minutes and crush the warm cookies to fit in my well buttered spring form pan. Recipe on January 16th post.

Filling

2 1/2 pounds cream cheese cut in 1 inch chunks,
room temperature
1/8 teaspoon salt
1 1/2 cups sugar

1/3 cup sour cream

2 teaspoons fresh lemon juice

2 teaspoons vanilla

2 large egg yolks, room temperature
6 large eggs, room temperature
1/4 cup chocolate for drizzle
1 tablespoon butter

Preheat oven to 500 degrees.

In a mixer beat cream cheese at medium speed to break up and soften cheese. Scrape sides add salt and half of the sugar and beat, scrape bowl and add the remaining sugar. Scrape bowl add sour cream, lemon juice, and vanilla beat at low speed to combine. Scrape bowl add yolks beat till combined, scrape bowl and add whole eggs 2 at a time beating till thoroughly combined. Brush sides of spring form pan with butter. Set pan on a baking sheet, pour filling in and bake for 10 minutes without opening oven, reduce temperature to 200 degrees. Continue to bake about 1 hour and 20 minutes or until cake registers 150 degrees. Transfer cake to wire rack, run a pairing knife between cake and sides of pan. Cool 2 hours, wrap in plastic wrap and refrigerate at least 3 hours.
I melt my favorite chocolate and drizzle over cheesecake. Let cheesecake allow to stand at room temperature before serving. When cutting cake dip knife into a tall glass of hot water then slice cake, wipe clean after each cut.