- For 6-8 people:
- 150 grams of pastry
- 500 grams of fresh ricotta
- 200 grams of sugar
- 220 grams of rice
- 40 grams of candied citron
- 40 grams of candied orange peel
- 2 grams of cinnamon powder
- 1 / 2 1 of milk
- 30 g butter
- 6 eggs
- 50 grams of powdered sugar
- 1 lemon
Prepare the pastry and keep it wrapped in a sheet of wax paper.
Boil the rice in a saucepan, drain it al dente, put it back in the saucepan and pour over the boiling milk.
Put the rice on the fire to cook it over a very low flame for about 2 hours, until the milk has been completely absorbed.
Sift the ricotta and sieve it in a bowl, add the sugar, the cinnamon, the grated lemon peel and a pinch of salt.
Mix well and add the candies cut into very small pieces.
When the mixture has become homogeneous, add the yolks, one at a time.
Beat the egg whites stiff until stiff and mix with the other ingredients with the rice.
Grease the cake tin, then line it with the shortcrust pastry, keeping aside 50 gr.
Fill with the ricotta mixture and cover the surface with strips of pasta, in order to form a grate.
Put the cake in the oven, in medium heat and cook for 1 now and 30 minutes.
Remove from heat, allow to cool and sprinkle with powdered sugar.