“Bocconotti” di ricotta alla romana

Ricotta-filled pastries

Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

Popes, Peasants and Shepherds

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.


For the Pasta Frolla Romana

  • 10½ ounces (300 g) flour
  • ounces (


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