Saturday, December 09, 2006

Budino Di Ricotta

Ricotta Cake
Budino Di Ricotta

1 Lb Whole Milk Ricotta Cheese
4 Eggs, Separated
3 Tablespoons Flour
1 1/4 Cups Sugar
1 Teaspoon Ground Cinnamon
Grated Rind Of 2 Lemons
5 Tablespoons Rum
Confectioner's Sugar

Butter and flour a 10 inch springform pan. Preheat your oven to 350 degrees. Mash the ricotta and beat well with the egg yolks. Then stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. Beat the egg whites until stiff and fold them into the cheese mixture. Pour the batter into the springform pan or a 10 inch cake pan. Bake for 40 minutes or until it is firm. Serve hot or cold dusted with confectioner's sugar.

Tuesday, October 03, 2006

The Bride and Groom

Riccardo and Monika at their 'white' wedding this past July. Although they were married a couple of years ago in the courthouse they went back to Monika's home in Poland.

Click here to check out additional wedding shots. Their photographer works for National Geographic.

The couple honeymooned in Italy!