Sweet ricotta pie
Instructions
You soak the farro for 12 hours in cold water then rinse several times and drain it.
In a saucepan, then heat the milk with the farro, cinnamon, vanilla bean with a pocketknife engraved lengthwise and sugar.
Add a pinch of salt and cook slowly for about 2 hours (until the farro has absorbed all the milk), stirring often.
When cooked, remove the cinnamon and vanilla and let cool.
Meanwhile, cut into cubes the apricots.
In a bowl mix cream the egg yolks (from the egg whites) and the ricotta with a wooden spoon.
Then carefully fold the sifted spelt flour, lemon zest, diced apricots and mix well.
Add the farro and stir cold now.
Whip the egg whites with a pinch of salt and add them to the mixture gently with a spatula, lifting the mass from the bottom up to avoid dismantling.
Spread the mixture into a baking pan with a diameter of 30 cm, by tapping on the countertop to nudge and passed in a preheated oven at 170 degrees for 50-55 minutes.
When cooked, let it cool the cake before sformarla.
Serve powdered with icing sugar.
Ingredients and dosing for 6 persons
- 200 g of whole spelt
- 100 g of spelt flour
- 60 g of cane
- 300 g of fresh ricotta
- 200 cl of whole milk
- 4 eggs
- 1 pod vanilla
- 1 stick of cinnamon
- == 1 lemon (zest)
- 140 g of dried apricots
- Salt
- To decorate:
- Icing sugar