Ricotta,s tarts with gutturnio cherries and spices.
0.75 h
4 raciones
Difficulty:
Media
Ingredients
Pasta brisè
200 g flour
100 g butter
1 egg
Pinch of salt
Cream of ricotta
360 g of roman ricotta
100g vanilla flavoured- powdered sugar
1 spoon of grand marnier
Reduction of red wine
500 g gutturnio wine
100g of sugar
1 clove
1 stick of cinnamon
Rind of orange and lemon
½ stick of vanilla
1 spoon of Marzano´s caffè.
METHOD
- Prepar the dough of the tarts mixing up all ingredients.
- Spread out it with a rolling pin untill a thickness of 2/3mm, cut out circles and upholster mouldes fill up with beans and cook for ten minutes at 165°C.
- Prepar the cooked wine putting all ingredients into to boil until they will not reduce of 1/3 volume, then thicken it with maizena diluted with cold water and passed trought a small colander.
- At the end cook the cherries pitted inside.
- Prepare the ricotta cream mixing up all ingredients togheter.
SERVING
- For the preparation of the dish fill the tarts with ricotta cream and put in the oven for 3 minutes at 180°C.
- Then put on a plate and map with gutturnio sauce and cherries.
