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Gomer
Ricotta pie
Serve a dessert in style with this delicious Italian cake with raisins, ricotta and pine nuts.
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Ingredients
Directions
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Put the raisins with the marsala in a bowl and let alone until use.
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Split the egg, the protein is not used.
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Put the egg yolk, flour, sugar, salt, butter and water in the food processor and quickly reduce to a crumbly mass.
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Knead a ball and put it in a 15-min package in the refrigerator.
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Sprinkle the worktop and dough ball with some flour and roll out the dough with the rolling pin to a circle of 28 cm diameter.
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Cut the dough into quarters, put the parts in the greased spring form and press the seams well.
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Prick holes in the soil with a fork. Put in the refrigerator for 20 minutes.
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Preheat the oven to 190 ° C.
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Line the dough with baking paper. Fill the bottom with the blind bin filling. Bake until light brown for about 15 minutes.
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Remove from the oven, remove the baking container and the baking paper and bake for about 5 minutes. Let the bottom cool down in the mold. Place the oven at 160 ° C.
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Meanwhile, grate the yellow skin of the lemon and squeeze out the fruit. Stir in the ricotta.
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Melt the butter in a saucepan and add to the ricotta together with the eggs.
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Add the cinnamon, the rest of the sugar, pine nuts, raisins with marsala and the lemon zest and juice. Mix to an even mass and pour on the bottom.
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Bake for about 70 minutes in the middle of the oven until golden brown and done. Serve at room temperature. Yummy! .
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Nutrition
510Calories
Sodium8% DV185mg
Fat45% DV29g
Protein24% DV12g
Carbs16% DV48g
Fiber4% DV1g
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