SERVES 8
PREPARATION TIME 25 minutes
COOKING TIME 1-11/2 hours

2 tablespoons olive oil
2 large onions, finely chopped
Grated zest and juice of 11/2 lemons
125 g breadcrumbs
1 tablespoon raisins
1 tablespoon chopped sage, plus 4-6 fresh sage leaves, torn
2 tablespoons pine nuts, toasted and chopped (plus 1 tablespoon just toasted)
2 baked sweet potatoes, flesh mashed
1 tablespoon rice flour
1 kg ricotta cheese
4 eggs, beaten
60 g grated Parmesan cheese

Pre-heat the oven to Gas Mark 4 (180°C, 350°F). Heat the oil in a large frying pan and fry the chopped onions until they are soft. Using a slotted spoon, transfer them to a large bowl and allow to cool to room temperature. In the same frying pan, add the lemon juice and zest and cook until the juice evaporates. Add the breadcrumbs to the pan and fry until golden, then add the raisins, chopped sage, 1 tablespoon of softened onions and the chopped pine nuts. Tip on to a plate lined with kitchen paper and set aside. Put the mashed sweet potato into the cooled onions, add rice flour, ricotta cheese, eggs, Parmesan and two-thirds of the sage leaves. Season with salt and pepper and mix well. Line the base of a loose-bottomed 20·5 cm tin with reusable, non-stick baking paper or baking parchment and spoon over half the breadcrumb mixture. Ladle in the ricotta mixture and top with the remaining breadcrumb mixture. Cover the torta with a piece of dampened greaseproof paper. Bake for 1-11/2 hours or until risen and cooked. Leave for 2 minutes; scatter with whole toasted pine nuts and serve.

DECEMBER 2004
RECIPE AMY WILLCOCK
PHOTOGRAPH PHILIP WEBB