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Origin: Italy - Region: Piedmont.
Hazelnut and ricotta pie
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This is a homemade Italian dessert pie with hazelnuts, chocolate and ricotta cheese filling. It resembles a cheesecake in the consistence, but looks like a pie. The original recipe uses Gianduia chocolate that is a specialty from the region Piedmont where the hazelnuts grows.

Ingredient List for 10 servings:
Button Pie crust
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200 gr Margarine
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25 gr Sugar
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2 Eggs
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450 gr Flour
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1 teaspoon Vanilla sugar

Button Filling
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150 gr Ricotta cheese
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50 gr Hazelnut flour
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500 ml Milk
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100 gr Sugar
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100 gr Chocolate with hazelnuts
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4 Egg yellows

Oven temperature:
180 degrees Celsius
Instructions:
Button Pie crust
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Cut the margarine in small pieces and mix it together with the flour by using your fingers. Add the sugar, vanilla sugar and eggs and mix it all well to a dough.
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Roll out the dough and cover a pie forms bottom and edges with it. Cut away the rest of it. Place the pie form and the rest of the dough in the fridge for 30 minutes.
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Preheat the oven with electrical heat at 180 degrees Celsius.

Button Filling
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Pour the milk in a casserole and heat it up on low heat until it reaches boiling point.
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Mix the egg yellows and the sugar with an electrical mixer, add the hazelnut flour while stirring.
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Add the boiling hot milk in the flour mixture and stir together. Pour the mixture in the casserole and heat up while stirring, continue until the mixture is thick.
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Remove the casserole from the stow and add the chocolate in small pieces and stir until the chocolate is melted.
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Let the mixture cool down, and then add the ricotta cheese while stirring.
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Pour the filling in the pie form.
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Roll out the rest of the dough and cut it in thin stripes, and place it on top of the filling to make a square pattern, or make any other decoration you like by using the dough.
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Place the pie in the middle of the oven for 35 minutes. Take out the pie and let it cool down, then place it in the fridge for minimum 2 hours before serving it.

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