Torta ricotta e pere di Sal de Riso.. e 5 anni di Alterkitchen!

5 anni.

Quando ho aperto questo blog mi ero appena laureata in storia dell’arte, vivevo a casa con i miei e avevo una relazione da 7 anni. Non ricordo cosa pensavo che avrei fatto della mia vita: di sicuro non il dottorato che mi avevano proposto, forse nulla che avesse a che fare con i miei studi, ma di sicura c’era solo la spinta ad aprire questo spazio dedicato alla cucina, una decisione impulsiva (come il nome che scelsi di dargli) che non avrei mai immaginato avrebbe condizionato così tanto la mia vita.

Nel mezzo, infatti, ci sono stati per la maggior parte lavori in cucina: in nidi e materne (dove ancora bazzico), ma anche in locali di varia natura e in ristoranti di buona fama. Ho frequentato un corso professionale di pasticceria e, grazie al blog e alle persone che ha portato nella mia vita, la passione per la cucina e la sua storia sono cresciute ancora, e crescono ogni giorno di più.

5 anni dopo la mia vita è completamente diversa da quella che avevo quando ho aperto questo blog: grazie ad Alterkitchen mi sono innamorata della comunicazione, ho cambiato i miei obiettivi professionali e sono tornata sui banchi di scuola, per un master che mi sta facendo imparare cose totalmente nuove di me e del mondo. La relazione di allora non è arrivata all’ottavo anno, non abito più con i miei genitori da 3 anni (già?!) e ho guadagnato ben due “coinquilini”, un bipede e una quadrupede che, fortuna vuole, mi hanno rivoluzionato la vita… in meglio.

Insomma, 5 anni intensi, pieni, travolgenti e rivoluzionanti, ricchi e straordinari. Non solo per merito di Alterkitchen, ma anche grazie a lui, che assorbe ormai una bella fetta del mio tempo e delle mie energie. Così, per recuperare le forze, quale occasione migliore per concedersi una fetta di torta che mi affascinava da tempo, la ricotta e pere di Sal de Riso?! È stato l’istinto a guidarmi e, ancora una volta, non ha fallito: è una delle torte migliori che abbia preparato e mangiato degli ultimi tempi, dai gusti semplici e rustici come piacciono a me, ma allo stesso tempo elegante al palato e di bella presenza. Sicuramente diventerà un classico da preparare per le feste, in casa mia.

Buon compleanno, Alterkitchen!

Torta ricotta e pere

Torta ricotta e pere di Sal de Riso

Di Pubblicata:

  • Resa: una torta di 20 cm di diametro (8 Persone servite)
  • Preparazione: 60 minuti
  • Cottura: 20 minuti
  • Pronta In: 4 ore 20 minuti

Ingredienti

Istruzioni

  1. Sciogliete il burro a fiamma dolce e fate raffreddare. Tritate finemente le nocciole con la farina. Pre-riscaldate il forno a 180°C.
  2. Montate le uova con lo zucchero e il pizzico di sale fino a quadruplicarne il volume iniziale. Incorporate delicatamente con movimenti dal basso verso l'altro le nocciole con la farina, quindi il burro fuso.
  3. Dividete il composto in due teglie da 24 cm imburrate e infarinate (così otterrete lo spessore perfetto) ed infornate in forno già caldo per circa 10-15 minuti, o fino a completa cottura e doratura. Sfornate e lasciate raffreddare.
  4. Sbucciate le pere e tagliatele a cubetti (dovreste ottenere circa 200 g). Unite lo zucchero e il succo di limone, ponete in una padella antiaderente e cuocete a fuoco medio. Quando vedrete sul fondo della padella il succo delle pere (dopo circa 5 minuti) spolverate con l'amido di mais e cuocete ancora per 2 minuti. Aggiungete il distillato di pere (o ruhm), togliete dal fuoco e fate raffreddare.
  5. Preparate la bagna: fate bollire l'acqua con lo zucchero per 30 secondi, lasciate raffreddare e unite il distillato di pere (o rhum).
  6. Montate a neve ferma la panna. Lavorate a ricotta con lo zucchero e i semi del baccello di vaniglia usando le fruste per circa 5 minuti. Incorporate prima le pere (per sicurezza le ho prima tamponate con carta da cucina) e poi la panna montata, con movimenti dal basso verso l'alto.
  7. Procedete ad assemblare la torta. Innanzitutto tagliate a misura del cerchio da pasticceria i dischi di pasta biscuit.
  8. Sul piatto da portata appoggiate il cerchio da pasticcere (o il bordo di una tortiera apribile a cerniera rivestito di carta forno). Al suo interno adagiate un disco di biscuit e inzuppatelo con poca bagna. Versate il composto di ricotta e pere, pareggiate la superficie e adagiatevi l'altro disco, premendolo delicatamente. Inzuppate nuovamente con poca bagna e ponete il dolce in frigorifero per 2-3 ore (non ho ritenuto opportuno il riposo in freezer, che altri suggeriscono, perché la crema era già compatta).
  9. Sformate il dolce e, prima di portarlo in tavola, decorate con abbondante zucchero a velo.

DOWNLOAD THE ENGLISH RECIPE (PDF) BY CLICKING HERE

Torta ricotta e pere finale

295 pensieri su “Torta ricotta e pere di Sal de Riso.. e 5 anni di Alterkitchen!

  1. Mai scelta fu più propizia per te, ma soprattutto per noi.
    Alterkitchen è arrivato al quinto anno, con sempre crescente successo e amore, da parte tua e da parte di noi, tuoi affezionati fan.
    Cinque anni sono tanti e, nonostante il cambio della tua vita, più ricca e piena di nuovi amori, la passione per nuove proposte è un crescendo di bontà e dedizione che ancor più ci lega alla visita e amorevole lettura di questo angolo di Paradiso che hai saputo creare.
    Grazie Giulia, sei una amica impagabile e insostituibile e siamo già prontissimi a preparare questa delizia e brindare con te per questo compleanno e per sempre nuovi e meravigliosi anni da trascorrere insieme!!

    1. Grazie tante, Francesco, uno dei lettori più attenti e appassionati di questo blog.
      Sono passati cinque anni, la mia vita è completamente diversa e immensamente più ricca (e complicata), ma se è possibile lo spazio dedicato a questo blog (che ovviamente ha portato tanto altro con sé) è sempre maggiore, e ancor più spazio (e tempo) vorrei dedicargli.
      Speriamo in altri 5 anni così.. anzi, migliori!

      PS. sarà un caso, ma se noti gira che ti rigira torno sempre (almeno virtualmente) in Campania 🙂

  2. Auguri a questo blog e soprattutto alla donna che ci sta dietro. Sei stata prima di tutto un regalo per molti, di sicuro lo sei stata per me 😉
    Un abbraccio enorme

    1. Tu mi fai commuovere, Marina. Guarda, io ripenso solo alla gioia che ha contraddistinto tutti i momenti in cui ho avuto la fortuna di incontrarti dal vivo e chiacchierare con te (oltre a tutte le torte e i biscotti che ho “rubato” dal tuo blog) e non posso che dirti che il regalo è stato ampiamente ricambiato! Un abbraccio stretto

  3. Festeggio con te questo lustro, con l’augurio che sia solo il primo di molti ancora da venire, con lo sguardo sempre rivolto a nuovi e stimolanti obiettivi.
    Quanto alla torta che hai scelto, mi sembra semplicemente perfetta.

  4. ciao Giulia,
    la ricotta e pere di Salvatore De Riso non ha come base il pan di spagna ma piuttosto u biscotto in quanto rappresenta più un semifreddo infatti può essere congelata.
    Interessante però la tua interpretazione.
    🙂

    1. Questa che ho seguito è proprio la ricetta di De Riso, a cui ho solo cambiato le dosi per adattarle alla mia teglia. L’ho chiamato erroneamente Pan di Spagna, ma in realtà si tratta di un biscuit (vado a correggere, ma è una questione di termini, visto che si tratta di un pan di Spagna steso sottilmente che richiede minore cottura). Però io non ho mai assaggiato l’originale, quindi può essere anche che ne abbia data una versione più compatibile con il fatto in casa.
      Ora però sono curiosa: nella sua la base è quindi croccante?
      Non posso dire nulla della sua, ma questa mi ha pienamente soddisfatto!

  5. Questi sono dei traguardi da festeggiare..tanti auguri al blog e alla sua ideatrice!Ti auguro di mantenere lo stesso entusiasmo mostrato finora e di raggiungere sempre nuovi traguardi.
    Ora che ci penso anche per noi questo è il quinto anno di blog :)))
    un bacio, Chiara

    1. Grazie tante, Chiara! E allora verrò a festeggiare il vostro lustro, appena arriverà il compleanno! Che dite, porto la torta? 😉

  6. Ti rispecchia molto questa torta…semplice ma solo apparentemente perché dietro al candore si nasconde un cuore dolce, profumato e consistente. Zero fronzoli ma grande bontà ! Mi ricordo quando ci siamo conosciute a Cagliari…un bacio, Marina.

    1. Grazie Marina, per gli auguri e per questa descrizione in cui mi rivedo molto!
      Anche io mi ricordo quando ci siamo conosciute a Cagliari.. che bei momenti 🙂

  7. Cinque anni e tanti cambiamenti, una vera rivoluzione della tua vita, una grande crescita… Mai e poi mai si potrebbe pensare che quel primo click possa poi portare tanti cambiamenti nelle nostre vite col tempo, eppure è così, si conoscono tante storie, tante persone e si crea un legame con ognuno di loro… Sono felice che tu abbia fatto quel click cinque anni fa…tantissimi auguri!!!

    Un abbraccio grande
    Moni

  8. Non bisogna mai arrendersi ma seguire gli impulsi per trovare la propria strada per quanto difficile possa essere. Brava su tutto e auguri per la prosecuzione e per il tuo blog che ti rispecchia perfettamente. Auguri ancora. Bella e buona questa torta preso nota. Buona giornata.

  9. Innanzitutto tanti auguri! E’ vero, il blog aperto così, per caso quasi, ci ha proprio rivoluzionato la vita.
    Per noi ormai è un classico questa torta e devo dire che l’hai realizzata molto bene, mi piace molto il biscotto, la differenza la fa anche quello. Complimenti.

    Fabio

    1. Grazie mille, Fabio! Ormai credo davvero che le cose fatte per istinto alla lunha si rivelino essere le scelte migliori, e il blog decisamente rientra nella categoria!
      Io ero affascinata da questa torta, ma non l’avevo mai assaggiata.. e ora me ne pento. L’avessi provata prima.. (ora sarei 100 kg)

  10. Festeggio volentieri con te ed assaggio virtualmente (sigh) questa torta meravigliosa che mi fece conoscere tempo fa un mio collega di lavoro. Diceva che è la miglior torta che avesse mai mangiato.
    Dopo quella ed ora questa tua provocazione :), non posso più rimandare. Buon compleblog Giulia, direi che in cinque anni ti sei positivamente stravolta la vita! Brava, complimenti per tutto quello che hai fatto e in bocca al lupo per tutto quel che farai!

    1. Non rimandare ancora..ha ragione il tuo collega: è semplicemente meravigliosa, e rapporto difficoltà/bontà pazzesco.. poco sforzo e delizia pura!!
      Grazie per gli auguri, cara Francy! Un bacione

  11. Non sono riuscita a passare prima per farti gli auguri con tutto il mio cuore, tu, cara amica blogger con cui ho condiviso buona parte di questi 5 anni di avventura virtuale.
    E ringrazio il blog per averti potuta conoscere dal vivo e capire la persona stupenda che sei.
    Un fortissimo abbraccio e mille di questi altri giorni.
    Pat

    1. Già che io e te siamo quasi coetanee di blog
      Se ci penso che sei stata uno dei miei punti di riferimento fin dal primissimo giormo, uno di quegli esempi luminosi che mi hanno influenzato da subito, anzi.. sei stata una delle persone che più mi ha convinto ad aprire questo spazio.
      Anche per me è stato un piacere immenso conoscerti, e il fatto che ormai sei un punto fermo in questo pazzo mondo mi riempie il cuore di gioia!

  12. auguri per tutto, sono felice di averti incontrata…la prossima volta però vorrei assaggiare questa torta che mi attira da sempre! Come dici? che mi devo mettere all’opera? mi hai quasi convinta, la foto è sublime…e così invitante!!!!

  13. Quanti cambiamenti (in meglio) in questi 5 anni!!!
    Mia madre mi ha commissionato un dolce morbido e cremoso per il pranzo di Pasqua; credo di averlo trovato. 😉
    Buon CompleBlog Giulia!!!

    1. Cara mia, se provi la ricotta e pere per Pasqua non rimarrai delusa.. da me ha conquistato tutti (ma proprio tutti tutti tutti)!
      Io andrò di colomba e pastiere, ma questa è una gran scelta.. sempre!
      Un abbraccio, e poi fammi sapere 🙂

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