sicilian ricotta torte
nick malgieri, via boston globe, oct 93

2	lb	whole milk ricotta	stir in mixing bowl 'til free of lumps
1/3 2/3	c c	flour sugar	mix together and then stir into smooth ricotta
6	ea	eggs	stir in one at a time
2 2 1/8	t t t	vanilla extract grated orange zest salt	add and stir in
butter and flour 9 in springform pan pour batter in the pan bake 1 1/4 hr at 300 deg F on center rack of oven should be lightly golden and fairly firm in the center; knife inserted 1 in from the center should come out clean place on wire rack to cool for 1 hr cover with plastic wrap and refrigerate one day