Serves: 4 people Difficulty ': Easy Preparation time: 1 hour and 30 minutes INGREDIENTS 350g. 125g of flour. 125g of butter. 125g of sugar. ricotta cheese 3 eggs 70 gr. rum raisins 1 tablespoon baking powder grated rind of 1 lemon salt granulated sugar Soak raisins PROCEEDINGS -------------------------- in warm water, then drain well and place in a bowl with a glass of rum.
Sieved on a pastry 330gr. flour with baking powder, take a recess and put the butter cut into small pieces and crumbled ricotta. Work initially with a fork, butter and cottage cheese, then add 2 egg yolks, whole egg, sugar, grated rind of lemon and a pinch of salt. Then knead with your hands, quickly, the time required to obtain a homogeneous mixture.
Always with your hands, roll it out to a thickness of 3 cm. Drain well and dry raisins, sprinkle with flour or sugar and setacciatela to remove excess. Sprinkle raisins floured (or sugar) on the dough and knead again briefly to mix well. Finally, put the dough into a round mold with a central hole, high-walled, lightly buttered and floured.
Bake in oven at 200 degrees for 45 minutes. Turn out and cool on a wire rack. Garnish with granulated sugar and serve. 
Sieved on a pastry 330gr. flour with baking powder, take a recess and put the butter cut into small pieces and crumbled ricotta. Work initially with a fork, butter and cottage cheese, then add 2 egg yolks, whole egg, sugar, grated rind of lemon and a pinch of salt. Then knead with your hands, quickly, the time required to obtain a homogeneous mixture.
Always with your hands, roll it out to a thickness of 3 cm. Drain well and dry raisins, sprinkle with flour or sugar and setacciatela to remove excess. Sprinkle raisins floured (or sugar) on the dough and knead again briefly to mix well. Finally, put the dough into a round mold with a central hole, high-walled, lightly buttered and floured.
Bake in oven at 200 degrees for 45 minutes. Turn out and cool on a wire rack. Garnish with granulated sugar and serve.
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