Name: “Bocconotti” di ricotta alla romana (Ricotta-filled pastries)
Yield: Makes 10 to 12 servings
Cuisine: Italy
Ingredients: 10½ ounces (300 g) flour; 5¼ ounces (150 g) cold lard or equal parts cold lard and butter; 1 pesticide-free lemon; 5¼ ounces (150 g) granulated sugar; 3 egg yolks; 1¾ ounces (50 g) mixed candied fruits; 1 pound (450 g) ricotta, preferably ricotta romana; ground cinnamon; 4 teaspoons (20 g) butter; 3 ounces (80 g) confectioners’ sugar; 1 egg white

Preparation info

Makes
10 to 12
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

The same amount of short-pastry dough can be used in place of the pasta frolla romana.

Ingredients

For the Pasta Frolla Romana

10½ ounces (300 g) flour
5¼ ounces (

Method

To make the pastry, sift together the flour and granulated sugar onto a board. Grate the rind (colored part only) from the lemon. Cut the lard into small pieces. Add the lard and grated rind to the flour mixture and work them in with fingertips until the mixture is the consistency of coarse crumbs. Shape the mixture into a mound and make a well in the center. Add the egg yolks to the well and b