Martha Stewart’s Easter Pastiera (Ricotta Cake) April 2003

Bring to a boil in a large saucepan over medium high heat:
1 quart whole milk
Stir in:
¾ C. Arborio rice
1 t. ground cinnamon
½ t. salt
1 vanilla bean, split lengthwise.
Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes.
Remove pan from heat. Stir in:
¾ C. granulated sugar.
Cover; let cool, stirring occasionally. Discard vanilla bean.
Preheat oven to 350 degrees. Butter & flour an 9 inch spring form pan.
In a large bowl, combine:
the rice mixture
3 pounds fresh ricotta cheese, drained
3 large eggs
3 egg yolks
½ C. sugar
Pour into prepared pan.
Bake until golden on top and almost set in the center 65 to 70 minutes; cover with foil if starting to brown too much.
Cool, run knife around edge to loosen from pan and gently remove ring. Transfer cake to a service platter.
Sprinkle with:
Powdered confectioners’ sugar.
Serve at room temperature, with strawberry sauce along side wedge of cake.

Strawberry Sauce

Combine in a medium non-reactive saucepan:
1 pint strawberries, halved
2 T. sugar
2 t. lemon juice
Cook over medium-low heat, stirring occasionally, until strawberries are soft, 5-7 minutes.
Serve warm or at room temperature.