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HELP! La torta ricotta e pere

Tehama Feb 21, 2013 06:00 PM

My BF has launched a birthday challenge! I have no experience with La torta ricotta e pere ... step-by-step directions and tried and true recipes would be much appreciated. Thank you! Grazie!

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    sandylc RE: Tehama Feb 21, 2013 06:06 PM

    Somebody please answer this - it googled it and got pix of things that look amazing, but no recipes in English!!!!!

    1 Reply
    1. re: sandylc
      Tehama RE: sandylc Feb 22, 2013 12:18 AM

      Thanks so much! Alas --- I got the same results with my googling. It does look gorgeous, though. Of course *that's* what he wants for his birthday dessert.

    2. Ruthie789 RE: Tehama Feb 22, 2013 04:29 AM

      Look up ricotta torte cake with pears in English and you might have your answer. Below two links:
      I just might be buying some pears this weekend!

      2 Replies
      1. re: Ruthie789
        Tehama RE: Ruthie789 Feb 22, 2013 05:12 AM

        Many thanks! I appreciate it!

        Wow -- that looks divine.

        1. re: Tehama
          Ruthie789 RE: Tehama Feb 22, 2013 07:51 AM

          It does look divine, now you have given me some inspiration and I saw some beautiful pears last week at the local grocery store.

      2. Gio RE: Tehama Feb 22, 2013 04:41 AM

        This is probably what you're looking for...


        2 Replies
        1. re: Gio
          Tehama RE: Gio Feb 22, 2013 05:13 AM

          Gio, thank you so much! I probably should do a test run of this before I break it out for the birthday party.

          1. re: Tehama
            Gio RE: Tehama Feb 22, 2013 05:23 AM

            You're welcome, Tehama. Looks delicious. I love the Italian way with fruit and cake.

        2. Ruthie789 RE: Tehama Feb 22, 2013 04:54 AM

          I have also saw links for a chocolate hazelnut sponge with pears. I am inspired, my friend's mother used to make a blitz torte cake, it was beautiful and delicious.

          1. Tehama RE: Tehama Mar 4, 2013 05:53 AM

            Hi everyone and thank you so much for the links and help.

            I made the torta ricotta e pere recipe this past weekend for my BF's birthday. Let me tell you - I love to bake and enjoy a challenge, but this was something that is going to take some practice if I am ever going to attempt it again. To me, the flavor was just okay. And given the fact that this torte is rather expensive to make, I was even more disappointed.

            On the plus side, my BF procured some sheep's milk ricotta for me to use (via a FedEx from New York), and I couldn't believe how much smoother and amazing the sheep's milk ricotta is than what I had before. The ricotta filling was outstandingly good - I'll remember that part of the recipe for another use sometime soon.

            The hazelnut layers, though ... eehhhh.... they were overcooked due to I think a timing error in the recipe, because I actually took them out before my kitchen timer went off.

            Plus, the filling is just a rather messy affair for a novice like me and in the end, I was so sad I didn't have something perfect for my BF's birthday. He gamely ate two slices, but it was not up to par.

            I primarily used the first recipe Ruthie posted from the italymag website, but referenced her other link and Gio's link as well trying to get a handle on this torte.

            Just wanted to thank everyone again and if anyone else makes this recipe, please let me know so I can make it better for him the next time!

            11 Replies
            1. re: Tehama
              Ruthie789 RE: Tehama Mar 4, 2013 07:43 AM

              I was hoping to hear that it was delicious! When you say the flavor was just ok is that because it was not sweet enough? I make an Italian dessert similar to Tiramisu but it is not sweet in comparison to a North American dessert but it is very rich. You can make your own Ricotta if you are ever inspired to do so.

              1. re: Ruthie789
                Tehama RE: Ruthie789 Mar 4, 2013 09:22 AM

                Hmmmm - maybe that was it.... Maybe I was just not used to the less-than-sweet taste and the texture in general? He (the BF) is from the Isle of Capri and he seemed to enjoy it [though I think he was just being a good sport!]. The hazelnut cake portion though was slightly overcooked, I think, but then I know the nut-based cakes (like his Mom's almond cake that she makes rather often) are a trifle heavy for my preferences ....

              2. re: Tehama
                Gio RE: Tehama Mar 4, 2013 08:13 AM

                Don't be so hard on yourself Tehama. You chose an ambitious recipe and did very well, I think. I find that some Italian desserts are just not as sweet as most American goodies. If and when you make this again, you have something to compare it to. The other thing, is perhaps you ought to choose one recipe and stick to it... now you can tell just by reading how one recipe might be better than the other. I bet your boyfriend was delighted that you attempted such a demanding cake in the first place...!

                1. re: Gio
                  Tehama RE: Gio Mar 4, 2013 09:23 AM

                  Gio, I think you are so right. I am going to try it again. This cannot be my albatross! I sure do appreciate your kind words. Hope you have a great week!

                2. re: Tehama
                  sandylc RE: Tehama Mar 4, 2013 09:23 AM

                  I am wondering if your pears were partly to blame for the lack of flavor. Also, I agree with the sweetness point made here. I personally like my desserts barely sweet, but this is not the norm in our country. There is a thread around here about that, and it is quite contentious!

                  1. re: sandylc
                    Tehama RE: sandylc Mar 4, 2013 09:27 AM

                    Hmmmm - this is getting pearplexing! I also couldn't find the pear brandy in any of our ABC stores, so I tried to do a makeshift of pear vodka and brandy as far as the liquor aspect went. The next time I have a connection going to Italy, I'm going to request a bottle of the pear brandy!

                    1. re: Tehama
                      Ruthie789 RE: Tehama Mar 4, 2013 10:30 AM

                      I am sending you a link to an Italian chef, Stefano Faita. I have been watching him for a number of years. He makes desserts on his shows they are often not sweet. I am sending you the link, if you review the recipes you might find some traditional Italian ones which are missing the the intensely sweet factor. I think your recipe was fine it is just different from North American baking.


                      1. re: Ruthie789
                        Tehama RE: Ruthie789 Mar 4, 2013 11:02 AM

                        You're a doll! Thank you so much! I'll get my BF to go through these with me so we can work on them together. He and his mom are outstanding cooks; I am definitely looking forward to learning from them and with your help! Thanks!

                        1. re: Tehama
                          Ruthie789 RE: Tehama Mar 4, 2013 12:50 PM

                          I noticed he has incorporated many North American dishes on the show in the link. He has however some Italian food in the link as well. His Mom is a well known chef in Montreal who gives cooking courses and he started with her. He has some good simple ideas. I'm glad to be of help. Update us on your dishes especially the desserts!

                          1. re: Ruthie789
                            Tehama RE: Ruthie789 Mar 4, 2013 01:11 PM

                            Thanks again, dear! Much appreciated!

                  2. re: Tehama
                    KarenKL RE: Tehama Mar 28, 2013 08:14 AM

                    I was hoping to hear it was delicious as well. I enjoyed a slice of this pear torta every day that I spent in Minori and have had this recipe bookmarked to try to attempt to recreate that moment. I plan on making this in the next few weeks and will keep you posted.

                  3. Ruthie789 RE: Tehama Mar 30, 2013 03:16 PM

                    My son gave me a cookbook by Anna Del Conte for Christmas called Italian Kitchen. In the dessert section there is a recipe for a loaf cake called Torta di Cioccolato con le Pere or Chocolate and Pear torte. This recipe seems much easier than what I have posted from prior links. Maybe it might be an alternative to the ones posted.....She advises that it was made in a loaf tin, at her home in Milan for Meranda-afternoon tea. Thought it might be of interest to you.

                    1 Reply
                    1. re: Ruthie789
                      Tehama RE: Ruthie789 Apr 1, 2013 05:58 AM

                      Thanks so much!

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