Crostata di ricotta

(Tart with "ricotta")

• 500 grams of ricotta
• 100 grams of sugar
• 5 eggs and one egg white
• grated lemon skin
• 50 grams of stock cubes of candied citron
• 100 grams of raisins
• 1 spoon of maraschino or rum
• 100 grams of sweet almonds scalded in hot water and finely chopped
  
• Mix everything in a salad bowl, while separately prepare a short-crust pastry with:
  200 grams of flour
  2 egg yolks
  50 grams of butter
  100 grams of sugar
  a pinch of salt

Mix everything and let stand at least 30 minutes, then pull a thin sheet of pasta dough and fold a previously buttered tin with this sheet of pasta; fill the sheet of pasta with the mixture previously prepared and bake in oven for about 30 minutes at moderate temperature. Remove from the oven and sprinkle with icing sugar.

Text Tebaldo Lorini
Picture by Kee-Ho Casat
Translated by Gianna Toni