Short and sweet post, I’ve been crazy busy with cake-age and getting back into the swing of things with school post-spring break. I’m actually cheating, I made this recipe about a year ago, and luckily I took a picture! Hooray for being a food geek! I’m generally a fan of anything ricotta and prosciutto-filled, but for some reason this one just didn’t do it for me. Maybe it was the combo of savory filling and sweet (in my mind TOO sweet) crust, or maybe it was that I used a so so brand of ricotta, but this one wouldn’t win any awards in my book. However, I did use this crust on a couple other occasions with a sweet ricotta filling with much success. I guess they all can’t be winners!
I agree! Maybe you need very good quality fresh ricotta. All I can get here in Tucson is the regular grocery store kind. Just so-so.