Many times I wonder if all the foodblogger of this world spend most of their salary in enograstronomiche magazines, as well as I do, I wonder and I say that alone will exist no nn so ... A new magazine that I am beautiful because full of news of the kitchen is just KITCHEN corriere!
This month the magazine issue devoted a large space with ricotta, where nn have much sympathy but I have to admit its versatility ...
The photo, alas nn makes, but these sweets are very ... how to say? FORCEFUL! Their tart flavor makes them very strong, it's like if I put ice in your mouth and you knew it was nn ice! I made the recipe for stronger replacing the lemon marmalade with lemon and the result is very particolare.La recipe is very simple, but its introduction makes it seem something very elaborate, I apologize for this and post it there.
Ingredients:
a roll of dough crust
half a glass of limoncello
200 grams of ricotta 1 lemon
Roll out the pastry crust and cut into stars, circles depending on the molds for cakes that you have available.
Coated with forms derived from the muffin tins.
Sift the ricotta cheese and moisten with lemon, stuffed with cream cheese pastry molds brisèe.Lavate the lemon and cut into slices of a thickness of 0.5 cm, Privatel any seeds and place the ricotta so coprirla.Passate cookies in the oven 180 degrees for 20 minutes or until the pastry is golden. Remove from oven and let cool before tasting
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