- 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
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