Author: marchecibus

Directions

Put 450 g of flour, 150 g of butter, 80 g of sugar, 16 g of yeast and the lemon zest in a bowl.
Knead with your hands then add 2 eggs and 50 mL of milk.
Knead and refrigerate for 30 minutes.

Roll out the dough to the size of the baking tray and spread the jam.
Roll it up, brush the surface with a little milk and sprinkle with granulated sugar.
Bake at 180 °C for 35 minutes.

Directions

Crumble 120 g of cookies and pour them on the bottom of 6 glasses.
In a saucepan we pour 300 g of ricotta cheese, 250 mL of cream, 100 g of icing sugar, 2 spoons of coffee and 2 cups of coffee.
We mix with a mixer.

We put the pot on the stove and heat (until almost boiling if we use agar, lukewarm in the case of gelatin).
Pour 2 g of agar and mix (or melt 2 sheets of gelatin after soaking it for a few minutes).
We pour the mixture into the glasses with the cookies and refrigerate for 3 hours.

Directions

Soak 80 g of sultanas.
Coarsely chop 80 g of almonds, 80 g of walnuts and 40 g of pine nuts.
In a bowl, mix 800 g of flour, 400 g of sugar, 200 g of butter, 16 g of baking powder and 6 eggs.

Add the drained sultanas and dried fruit to the dough.
Form small balls, place them on a baking tray and sprinkle with sugar.
Bake at 160 °C for 25 min.

Directions

On a pastry board, make a well in 600 g of flour.
Add 300 g of butter, 240 g of sugar, half of the lemon zest and 6 egg yolks.
Knead the dough and place in the fridge for 30 minutes.

Meanwhile, prepare the filling by mixing 2 egg whites, 1 egg and the other half of the lemon zest.
Gradually add 400 g of grated pecorino cheese.
Roll out the shortcrust pastry and cut out circles to fill with the mixture.

Close by brushing the edge with egg white and cut into ravioli.
Brush the surface with beaten egg yolk and bake at 180 °C for 15 minutes.