Castagnaccio ricotta
Instructions
Sieved chestnut flour directly into a bowl, add to the milk and stir with a whisk to avoid lumps forming.
Clad in a mold of 20 cm diameter with a sheet of baking paper and rovesciateci the prepared batter.
Mix the ricotta with the sugar, the grated lemon rind and vin santo.
Pour the cream in the center of the batter.
Stir with a spoon, sprinkle with some aghetto of Rosemary and cook in the oven you have already heated to 200 degrees for about 40 minutes.
Served warm or cold castagnaccio.
Ingredients and dosing for 6 persons
- 200 g of chestnut flour
- 400 g of sheep's ricotta
- 30 cl of milk
- 1 sprig of rosemary
- 120 g of sugar
- 2 tablespoons of vin santo
- 1 lemon