After living in Italy for over 25 years, I like to think I know this country , the people and the food quite well.
My husband and I were talking the other day about what a mess this country is in. I think what really got us on this topic (to tell you the truth it’s the main discussion in our house these days), was an interview I read about Italy’s new Premier. He, or so he says, (as so many covering his role before him have said) wants to turn this country around and bring it back to its days of splendor. How I hope he is serious! As they say, “hope is the last to die.”
What really bothers me, and I let everyone know it, is that this country could be one of the best in the world. It has great weather, the most amazing art, the never-ending history and who can forget the fashion and cities such as Rome, Milan, Florence and my beloved Venice. So why is it becoming one of the worst? Lack of leadership and corruption are just a couple of vices to blame. Or maybe could it be that the population just doesn’t care anymore? Are Italians tired of fighting for a cause that they consider lost? I personally don’t think this is the case. I love this country and all it represents and I firmly believe that something good will happen in the nearest future. Afterall, we’ve hit rock bottom and when you do hit the lowest point all you can do is move up from there. Italy’s faced difficult times in the past and this is yet another obstacle in our way. I want to believe that this country will one day and I hope one day soon, start to get back on its feet.
If the new Prime Minister really is serious about making a change and a change for the better, then we can only hope that Italy will not be remembered in the past tense as what could have been or what was.
Nor I hope will we remember it only for the food. As my husband said as he was eating a piece of this Chocolate Ricotta Cake, “well at least we still have the food”. So for now let’s think happy thoughts and enjoy this cake. Buon Appetito! and tanti auguri Italia!
- 4 eggs separated
- 1 cup sugar 200 grams
- 1 cup ricotta 250 grams
- 1 cup flour 150 grams
- 1/4 cup butter melted 60 grams
- 1/2 cup mini chocolate chips 90 grams
- 2 teaspoons baking powder 10 grams
- pinch salt
- powdered sugar for dusting
Pre-heat oven to 350° (175°), prepare 9" cake pan
In a medium bowl beat egg whites until stiff, set aside.
Beat egg yolks and sugar for about 1 1/2 minutes, add melted (cooled) butter, beat 30 seconds, add ricotta, beat 30 seconds, then add flour, salt, baking powder, beat 30 seconds, add egg whites and beat again for 30-45 seconds (until well combined), then fold in chocolate chips with a wooden spoon. Spoon into prepared cake pan and bake in pre-heated oven for 35-40 minutes (I baked mine for 40 minutes). Let cool, remove from pan and dust with powdered sugar. Enjoy!