Preparation Time: 90 minutes
Ingredients: (4 servings)
2 eggs
400g Flour
200g sugar
Lemon zest
100g butter
Vanilla bean
Cinnamon
100g Ricotta Cheese
200g wild cherries
Icing sugar
Prepare the pastry by combining in a bowl the flour, the sugar, the eggs, the vanilla and the grated lemon zest. Mix the ingredients, move to a floured board and work quickly to obtain the dough. Let it sit.
Work the ricotta cheese with a spoon or sift it to remove lumps until creamy.
Fold in a tablespoon of sugar, a little cinnamon and the cherries.
Stir the ingredients.
Roll the pastry, and lay on a greased baking pan.
Fill in with ricotta mixture, cover with pastry strips and cook in a 160 degree pre-heated oven for 30 minutes.
Drink with Pomele IGT from Lazio, a sweet red wine made from the Aleatico grape, from Falesco
The Recipe was created for the Regione Lazio cookbook issued by the Assessorato all’Agricoltura, “Una Buona Regione, Anzi Eccellente.” published by Edizioni C. Lindbergh & P.
