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.
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.
Collection
[
|
...
]