Cookbook UHT Ricotta
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 70 minuti |
Ingredients
| 300 g | flour (or gluten free flour) |
| 120 g | butter |
| 1 | eggs |
| 100 g | caster sugar |
| 1/2 sachets | yeast |
| 2 | salt |
| 1 | lemons |
| 250 g | UHT Ricotta Cheese Sterilgarda |
| 2 | eggs |
| 0.5 | vanilla berry |
| 80 g | sugar |
Preparation
- Melt the butter and add the grated lemon peel, add the sugar and the egg. Mix with a fork and add the flour, as well as yeast and salt. Process fast until you get a crumbly dough. Store in the fridge for 30 minutes.
- To make the cream topping, whip the Sterilgarda ricotta with some sugar. Add the eggs and flavour with vanilla berry seeds.
- Take a 24 cm round template and line it with grease proof oven paper. Spread half of the dough on the bottom, making sure you leave a little crust. Do not press the dough. Put the tray in the over at 180°C for 10 minutes, then remove.
Grate the courgettes Cut the mozzarella into cubes Add the ricotta to the courgettes, strakì and mix Make some 8 cm diameter discs from the puff pastry ...
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