Torta di ricotta and raisins
Instructions
Put soaked the raisins in half a glass of Marsala dolce.
On the table, sift the flour, sminuzzatevi butter, add 60 g of sugar, egg yolk and grated rind of half a lemon.
Work quickly as the ingredients and let stand the dough for an hour.
In a bowl Beat egg yolk with 30 g sugar, add ricotta cheese, breadcrumbs, raisins and grated Peel squeezed the remaining half lemon.
Roll out half of the dough to a thickness of half a disc.
Place them in a buttered and floured baking tray, spread the mixture over cheese.
With the other half of the dough you make so many strips, arrange in lattice on filling and along the outer edge by pressing slightly.
Bake in preheated oven at 180 degrees for 45 minutes.
Withdrawn, let cool, put.
Accompanying wines: Recioto Di Soave DOC, Albana Di Romagna DOCG "Passito", "superior" Sweet Marsala DOC.
Ingredients and dosing for 6 persons
- 180 g of flour
- 120 g of butter
- 90 g of sugar
- 2 egg yolks
- 60 g of sultanas
- 30 g of breadcrumbs
- 350 g of ricotta
- 1 lemon
- 1/2 cup of marsala wine