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Ингредиенты
- For the pasta frolla (pastry):
- 3 cups unbleached all-purpose flour
- 1 cup confectioners’ sugar
- 1/4 teaspoon fine sea salt
- Grated zest of 1 lemon
- 1 cup (1/2 pound) cold unsalted butter, cut into 1/2-inch cubes
- 1 large whole egg
- 2 large egg yolks
- For the Filling (Makes enough for one 12-inch Pizza/Pie)
- 2 cups / 1 pound ricotta
- 1/3 cup sugar
- 3 eggs
- 1/2 tsp vanilla
- 1 Tbs Limoncello (I've also used Orange Liqueur or Amaretto)
- 1/2 tsp ground cinnamon
- 1 pound fresh cherries, pitted
- For the Port Cherry Sauce for Topping:
- 1 cup cherries, pitted
- 1 cup water
- 1/2 port wine
- 1/2 sugar
View Full Recipe at Creative Culinary
