On Tuscan farms, desserts were generally only prepared on important occasions, either in conjunction with the agricultural calendar (such as harvest) or for family celebrations. Ricotta is considered a “poor” cheese because it is made with whey (the liquid that remains after the production of pecorino cheese), which then is twice cooked. In fact, ricotta means re-cooked. This dessert, just like other cucina povera recipes, is easy to make and simply delicious, and it works as either a mid-afternoon cake or served at the end of a meal with a glass of sweet wine.
- 500gr Casale organic sheep milk ricotta
- 4 fresh eggs
- 170gr brown sugar
- 3dl cream (optional)
- 1 tablespoon of 00 flour
- Grated zest of 1 organic lemon rind (or orange, depending on taste)
- Parchment paper
PREP TIME: 30 min. OVEN: 200° C. LEVEL: Easy
- Heat up the oven. Place the ricotta in a mixing bowl and mash it up with a fork until smooth.
- Separate the egg whites from the yolks. In a second mixing bowl mix the yolks with the sugar until light yellow in color, then add the ricotta and grated zest of the lemon (or orange) rind. Add one tablespoon of flour and the cream (optional). Mix well.
- In a third bowl, beat the egg whites until stiff, adding a pinch of salt so that the final product is firm. Add the whites delicately to the main mixture with a wooden spoon or spatula.
- Pour the mixture into a baking dish, previously lined with parchment paper, and place in the oven.
- When the top turns a lovely golden color, remove from the oven and let it cool.
- When the dessert is room temperature cover it with plastic wrap and place in refrigerator for about 6 hours. To serve: cut dessert into slices and sprinkle powdered sugar on top (in the summer) or cinnamon and pine nuts (in the winter).