Ricotta cheese head
Instructions
Pour the flour on the work surface, add sugar and oil and break the eggs in the middle.
Knead until dough is smooth and soft, wrap it up in a cloth and keep it aside to let it rest.
Meanwhile prepare the filling, separate the egg yolks from the whites and mounted the latter firmly whites with a pinch of salt.
Beat the sugar with the egg yolks into a cream to which you will add the grated lemon rind, drained ricotta and finally joined the egg whites, taking care not to remove them.
Take the dough by hand and with a rolling pin roll out the dough until it forms a large disc thickness of a few millimeters, the dough-lined a mold for buttered and floured donut, leaving out the edges of the dough.
Pour in the filling and cover with strips of dough.
Bake in the oven already warm in 180° if gas oven, and 160ø.
If electric for about 45-50 minutes.
Ingredients and dosing for 4 persons
- For the dough:
- 200 g flour
- 40 g sugar
- 2 eggs
- 2 tablespoons oil
- For the filling:
- 100 g sugar
- 500 g ricotta
- 5 eggs
- lemon zest (a)
- for garnish:
- icing sugar