Ricotta, caramelized fig and rosemary pie
Level: Easy
Cooking time: 30 minutes
Portions: 6 People
Ingredients
For the shortcrust pastry base:
- 250 g Italian “1” flour
- 110 g light brown sugar
- 80 g softened butter
- 30 g seed oil
- 1 large egg
- seeds of half a vanilla bean
- for the ricotta cream
- 250 g fresh cow’s ricotta cheese
- 50 g icing sugar
- 2 teaspoon whiskey
- 1 egg white
For the filling:
- Cremadelizia ai fichi caramellati Babbi
- rosemary sprigs
Preparation
- Start preparing the shortcrust pastry. Mix all the ingredients well by hand to form a homogeneous ball. Leave to rest in the fridge for at least an hour.
- Place the ricotta cheese in a sieve for half an hour and then squeeze it well. Mix well with the icing sugar and whisky so that it remains creamy and without lumps.
- Roll out the mixture with the help of a rolling pin, place it in a previously buttered and floured mould (or use the detachable one), place the ricotta cream on top, then garnish with Cremadelizia ai fichi caramellati Babbi and a few rosemary sprigs.
- Bake at 170 °C for about 30 minutes.
Ingredients
For the shortcrust pastry base:
- 250 g Italian “1” flour
- 110 g light brown sugar
- 80 g softened butter
- 30 g seed oil
- 1 large egg
- seeds of half a vanilla bean
- for the ricotta cream
- 250 g fresh cow’s ricotta cheese
- 50 g icing sugar
- 2 teaspoon whiskey
- 1 egg white
For the filling:
- Cremadelizia ai fichi caramellati Babbi
- rosemary sprigs
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