NEWS
Recipe
Ingredients 4 people amount:
3 eggs, 1 cup of sugar + 40 g (1.41 oz- 0.09 lb), 3 spoons of 00 wheat flour, 250 g (8.80 oz- 0.55 lb) of ricotta or other cheese like quark, 3 spoons of Balsamic Vinegar of Modena + 50 g (1.76 oz- 0.11 lb), Nutmeg, cinnamon, 100 g (3.52 oz- 0.22 lb) of butter, 100 g (3.52 oz- 0.22 lb) of crumbled cookies, Crumbled macaroons
Execution:
Whip egg yolks and sugar in a bowl until the mixture has a foamy texture.
Stir softly sieved flour to the mixture, then sieved ricotta. Add a coffee-spoon of cinnamon and strew the mixture with a little bit of nutmeg. Pour 3 spoons of Balsamic Vinegar of Modena PGI into the bowl and blend all ingredients.
Let the mixture rest for 15 minutes.
Whip egg albumens with 40 g (1.41 oz- 0.09 lb) of sugar. Mix them softly with the mixture.
Grease four baking moulds with 50 g (1.76 oz- 0.11 lb) of butter and cover them with crumbled cookies.
Pour the ricotta mixture into them.
Put them into warm oven (170°C- 338°F) and bake for 20 minutes.
Turn oven off. Let ricotta pies rest there for 10 minutes.
Prepare a Balsamic Vinegar of Modena PGI sauce blending 50 g (1.76 oz- 0.11 lb) of warm molten butter with 50 g (1.76 oz- 0.11 lb) of Balsamic Vinegar of Modena PGI
Place ricotta pies in the middle of four dishes. Sprinkle them with Balsamic Vinegar of Modena sauce.
Decorate with crumbled macaroons and serve.
