“Bocconotti” di ricotta alla romana

For the Pasta Frolla Romana

• 10½ ounces (300 g) flour
• 5¼ 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