Name: Budino di ricotta (Ricotta pudding)
Yield: Makes 8 servings
Cuisine: Italy
Ingredients: 4 teaspoons (20 g) butter; 1 pound (450 g) ricotta, preferably ricotta romana; 2 tablespoons brandy; 4½ ounces (130 g) flour; 3 ounces (80 g) granulated sugar; ¾ ounce (20 g) mixed candied orange and citron rinds; 5 eggs; ground cinnamon; ½ pesticide-free lemon; 1 heaping tablespoon confectioners’ sugar

Preparation info

Makes
8
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1 heaping tablespoon confectioners’ sugar
ground cinnamon
¾ ounce (20

Method

Mix together the confectioners’ sugar and a pinch of cinnamon in a bowl and reserve. Finely chop the candied rinds. Grate the rind from the lemon half. Separate 3 of the eggs. Beat the egg whites with a whisk or fork until stiff peaks form.

In a medium bowl, combine the ricotta, 3½ ounces