Torta D'Angeli Recipe

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Sweets Winter Dessert Pears in Cream Easy Cranberry Pie Biscotti Roasted Marone Chestnuts in Vino Rosso Sweet Potatoes and Apples Zabaglione Pannetone Castagnaccio Sonoma Roasted Fruit Panna Cotta Saint Moritz Rice Cream Candied Citrus Peels Peach Leaf Custard Torta D'Angeli Orange Cake Amaretti Pepper Cookies Trieste Cherry Fritters Orange or Grapefruit Fritters Apricotina Torta Arancia Jea's Sour Cream Walnuts Banana Cream & Co Pears with Banana Cream Quick Sonoma Pie Fruit Filling Cannoli Cream Italian Meringue Frosting Peaches Noir 2005 Sauvignon Blanc 2005 Glissando	Torta D'Angeli
	Pasta, like rice, can be used for desserts also. Sometime you may have cooked too much pasta for your sauce. Just drain it and set aside to make this dessert. 1 cup cooked angel hair pasta chopped into two or three inch pieces 3 eggs separated 1/3 cup sugar (orange flavored if you have it) 1/2 cup candied citrus peel 2/3 cup toasted slivered almonds grated peel 1 orange 1 cup ricotta 1 tablespoon orange flavored liqueur (Grand Marnier) pinch of salt
	Place ricotta in food processor or blender. Blend for a minute or two. Add egg yolks, sugar, salt, liqueur, and blend. Add grated peel and candied peel and half the almonds. Process lightly so that the ingredients are blended but not liquified. Combine pasta with ricotta mixture in a bowl. Beat egg whites into stiff peaks. Gently fold into ricotta mixture. Sprinkle the remainder of the almonds on the bottom of a buttered spring clip pan. Bake at 180 degrees for ten minutes. Add ricotta mixture and bake at 350 degrees for one hour. Serve unmolded immediately with whipped cream. *Enjoy with our 2005 Glissando.*

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