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coccarda

Ricotta Pecorina Salata Tart

alto-sfoglia-di-ricotta-pecorina-salata

sfoglia-di-ricotta-pecorina-salata


INGREDIENTS (serves 4):

150g/5oz Ricotta Pecorina Salata
150g/5oz ricotta or mild cream cheese
50g/1.7oz chopped walnuts
2 apples, cut into cubes
2 pears, cut into cubes
50g/1.7oz chocolate shavings
80g/2.8oz sugar
1 liter/4 cups and 1/2 of sunflower oil for frying
For the pastry:
300g/10.5oz wheat flour (Italian type 00)
100g/3.5oz softened butter
1 egg
Water as required

DIRECTIONS
For the pastry:
Make a well in the center of the flour and add the softened butter, the egg and the water.
Knead until the dough becomes smooth and elastic.

For the filling:
Sieve the Ricotta Pecorina Salata and the fresh ricotta well. Sauté the apples and pears in the pan and add the walnuts, sugar and orange peel.

Roll out the dough and cut into disks measuring 0.3cm/0.11in deep and 12cm/4.80in in diameter. Place a spoonful of the filling in the center of each disk, close to form a half-moon shape and use a fork to press the edges down well. Fry in the hot oil and dust with confectioner’s sugar or cocoa powder.stampa

 

 

F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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