pound Unsalted butter, at room temperature
2 lrgs Eggs, lightly beaten
1 tablespoon Or more ice water
Flour for rolling the dough
1 ctn , (15 ounces) whole milk ricotta cheese
1 pkt Farmer's cheese, (7.5 ounces)
2 tablespoons Flour
1 Egg, lightly beaten
cup Romana Sambuca Liqueur
cup Pine nuts, preferably toasted*
*To toast the pine nuts, set them in a 400 F. oven for about 10 minutes.
Keep an eye on them; they turn from golden to burned in seconds.
You'll need a round cake pan, preferably with a loose bottom, 9 inches in diameter and 11/2 inches deep.
TO MAKE THE DOUGH: In the bowl of a food processor, combine the flour, sugar, salt and process until blended. Add the butter and process until broken into the flour. Add the eggs and ice water to the flour and process, by pulsing several times, until the dough comes together. If the dough seems dry, add another teaspoon or so of ice water. Turn the dough onto a board and gather it into a ball. Flatten the dough slightly, wrap it in waxed paper and refrigerate for 30 minutes.
Preheat the oven to 375 F.
Flour a pastry board and rolling pin. Remove 2/3's of the dough and roll it into a circle about 1/4-inch thick and 11 inches in diameter. Line the cake pan with the dough, pressing it into the bottom and up the sides of the pan. If it breaks apart, don't worry, just press it back into shape. Roll the remaining 1/3 of dough into a circle about 3/8 -inch thick and 10 inches in diameter. Divide this circle into 10 strips, each about 1/2-inch wide; this will be for the lattice top.