Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, aunt adele's torta di riso fusf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Aunt Adele's Torta di Riso FUSF is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Aunt Adele's Torta di Riso FUSF is something that I have loved my entire life.

My Mother used to make this all the time. When she passed away, I thought that the recipe was lost forever. Then when I was sorting through her cookbooks, this recipe fell out of one of the books. I hadn't realized until then that she got the recipe from my Aunt Adele.

To begin with this recipe, we must prepare a few components. You can cook aunt adele's torta di riso fusf using 17 ingredients and 25 steps. Here is how you can achieve that.

The ingredients needed to make Aunt Adele's Torta di Riso FUSF:

1. Get For a 4 qt (17"x 11" x 2") baking dish:
2. Make ready Pie Crust:
3. Get unbleached all-purpose flour
4. Get salt
5. Get sugar
6. Make ready (1-1/2 sticks) cold unsalted butter, cut into 1/4-inch slices
7. Prepare cold vegetable shortening, cut into 4 pieces
8. Make ready cold vodka
9. Take cold water
10. Take Filling:
11. Make ready eggs – well beaten
12. Prepare ricotta cheese
13. Prepare vanilla extract
14. Prepare white rice
15. Take sugar
16. Make ready milk
17. Get (Optional) 8 to 16 oz of candied fruit

Things like eggplant, peppers, beans, and squash all work beautifully. Just cut them kind of small, cook them tender, and let the rice, cheese, and eggs do. While on missions trips, make sure to take pictures of beautiful things AND humorous things. 😉. Announcement My Great Aunt Adele had many cool treasures in the attic, lucky me inherited some fun ones as well as collected my own through the years.

Steps to make Aunt Adele's Torta di Riso FUSF:

1. Preparing the pie crust:
2. Pulse 1-1/2 cups of the flour (or 1-1/8 cups for the 3 qt recipe), salt, and sugar in a food processor until combined, (about two 1 second pulses).
3. Add the butter and shortening and process until the dough just starts to collect in uneven clumps, about 12 to 15 seconds
4. Scrape down the bowl with a rubber spatula and redistribute the dough evenly around the processor blade.
5. Add the remaining flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, 4 to 6 quick pulses.
6. Empty the mixture into a bowl.
7. Sprinkle the vodka and water over the mixture. With a rubber spatula, use a folding motion to mix, pressing down on the dough until the dough is slightly tacky and sticks together.
8. Cut a sheet of wax paper 3" longer than the length of the baking dish.
9. Put the pie crust dough onto the wax paper and then roll it out into a rectangle until it almost reaches the sides and corners.
10. Slide the sheet of dough and wax paper onto a baking sheet with a wire rack and refrigerate for at least 45 minutes.
11. Preparing the filling:
12. Preheat oven to 350 degrees.
13. Cook the rice for 10 minutes. Drain and set aside.
14. Use an electric mixer to mix together eggs, sugar, and vanilla in a 5 qt. (or larger) bowl.
15. Add ricotta cheese, rice, and milk and mix well.
16. Putting it all together:
17. Take the baking sheet of dough out of the refrigerator and place it onto the counter top.
18. Grease the baking pan and gently place it upside down on the dough.
19. Now comes the tricky part. Grab the ends of the baking dish and baking sheet and quickly but carefully flip it over.
20. Remove the baking sheet but leave the wax paper in place.
21. Carefully press the dough down into the baking dish and up onto the sides. Try to keep it at an even thickness all around. Once the dough is in place, carefully pull off the wax paper.
22. Pour the filling into the pie crust.
23. Sprinkle in the (optional) candied fruit. If any pieces are floating on top, press them down into the filling with the tip of a knife so that they don’t burn.
24. Bake at 350 degrees for 1-1/2 hours.
25. Let it cool on a dry towel on the counter top for at least a few hours until the baking dish has cooled down enough to be transferred to the refrigerator. Although you can serve this while it is still warm, I think that it tastes best once it has completely cooled and the flavors have had a chance to congeal.

While on missions trips, make sure to take pictures of beautiful things AND humorous things. 😉. Announcement My Great Aunt Adele had many cool treasures in the attic, lucky me inherited some fun ones as well as collected my own through the years. I have kept many of these items stored thinking that "someday" I would have a place large enough to use/display them, but the reality is that two. Svaki put kad netko od posade ima problema sa spavanjem, ili ga muči neki nemir, kapetan Picard preporuča recept njegove tetke Adele. (a od njega je to čak i brodska doktorica počela preporučavat pacijentima) Tetka Adele uvijek ima neke recepte koje Picard konstantno primjenjuje. I really felt the urge to tell her about.

So that’s going to wrap it up for this exceptional food aunt adele's torta di riso fusf recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!