With RiCcotta La Gustosa
Abruzzo soffioni with ricotta
Ready, skillet, go!
Ingredients
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Shortcrust pastry
Filling
Recipe Instructions
Mix the flour with the sugar and a pinch of salt. Beat the eggs with the oil and add them to the dry ingredients. Knead everything until a dough forms, then leave it to rest for about 20 minutes.
In a bowl, mix the egg yolks with the icing sugar, RiCcotta la Gustosa and lemon zest. Liliana recommends also adding two tablespoons of lemon marmalade for a more citrusy flavour!
Whip the egg whites until stiff and fold them into the mixture, stirring gently from the bottom upwards.
Roll out the shortcrust pastry and cut out squares to line your moulds. Once the filling has been added, fold the pastry edges inwards and bake at 170°C for 45 minutes. Dust with icing sugar.