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Sebastiani 2003 Port With Torta Di Ricotta E Cioccolata | Wine Country This Week Magazine Wineries, Wine Tasting, Wine Tasting Maps Fri, 09/12/2008Thu, 09/18/2008Sebastiani 2003 Port with Torta di Ricotta e CioccolataRecently, when the Italian Ambassador to the United States, Giovanni Castellaneta and his wife, Lila, were touring the famous grape-growing region around the colorful City of Sonoma, his friend and guide Chef Carlo Cavallo mentioned they would be dining at the home of Mary Ann Sebastiani Cuneo and Dick Cuneo, owners of the historic Sebastiani Winery.  What he didn't reveal was that the menu included a special dessert Chef Carlo had often prepared for the Ambassador's boss, Italian Prime Minister Silvio Berlusconi when he cooked for him in Milan several years ago. This choice was a great tribute to the Ambassador and was much appreciated by all those enjoying the luncheon.   A gentle hand and great patience are imperative in creating the delicate layers of the Torta di Ricotta e Cioccolata, starting with the Pasta Frolla (soft dough) base to the blending of the ricotta and chopped bittersweet Ferragamo Tropical Printed Silk Oblong Scarf Pink chocolate.  And the final touch, for the very pleasurable repast, says Chef Carlo, was selecting the wine to further enhance the elegant dessert. Since the setting for the lunch was the Cuneo home, with its extraordinary cellar of excellent Sebastiani wines there were a great many possible choices but Chef Carlo quickly identified the Sebastiani 2003 Adagio Amador Port as displaying a ripe raspberry fruit flavor that lingers and complements the chocolate and ricotta.  The Ambassador added his words of praise with a broad smile and the pronouncement that it had been "Un Pranzo Magnifico," an excellent lunch."       Visit Sebastiani Vineyards at 389 Fourth Street East in Sonoma, open daily from 10 a.m. to 5 p.m. For more information, call (707) 938-5532 or go to the website at . Torta di Ricotta e Cioccolata   Pasta Frolla 6 ounces of butter, melted 1 1/2 cup of flour 6 ounces of sugar 3 egg yolks Lemon zest Preheat a 350 degree oven Using a mixer with dough hook attachment, combine all the above ingredients and form a dough ball. Ricotta filling1 pound of ricotta cheese 3 eggs separated and whites beaten stiff 1 teaspoon of vanilla 8 ounces of sugar 4 ounces of bitter chocolate chopped fine into small pieces  In a bowl beat the sugar and the egg yolks together, mix in vanilla, ricotta and chocolate. Fold in the egg whites.  In a 10 inch spring form pan, butter and flour the pan.  Using a rolling pin, roll out the pasta frolla dough to 1/2 inch thickness, line the pan with the pasta frolla dough, add the ricotta filling.  Trim the excess dough around the pan to 1/2 inch from the filling. Cook in the oven for about 50 minutes or until


 


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