| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sheep's milk ricotta |
|
|
Zest of 2 lemons |
| 1 |
|
Egg |
| 1 |
c |
Yogurt (Coach Farm preferred) |
| 1/4 |
c |
Sugar |
| 1 |
c |
All-purpose flour plus 1/2 cup bench flour |
| 1 |
c |
Super fine semolina |
| 4 |
oz |
Butter, softened |
| 1/2 |
c |
Milk, warm |
| 2 |
c |
Olive oil |
| 1 |
c |
Honey |
INSTRUCTIONS
In a mixing bowl, stir together ricotta, lemon zest, egg, yogurt and sugar
until well blended.
In another mixing bowl, place flour and semolina in a well. In a small
saucepan, stir together milk and butter until butter is melted. Pour into
well of flour and incorporate wet into dry to form a dough. Knead dough 1
minute, form a ball, wrap and refrigerate for one hour. In a 12 to 14-inch
frying pan, heat oil to 375 degrees F. With a pasta roller, roll out pastry
to 1/4-inch thick. Cut 20 3 1/2-inch rounds out of the pastry. Place 2
tablespoons cheese mixture on 10 rounds and cover each like a sandwich.
Press edges together to seal and place to fry in oil until golden brown,
about one minute. Remove and drain on paper towels. Sprinkle with powdered
sugar and serve with warm honey.
Yield: 4 servings
Recipe by: Molto Mario MB1D24 Posted to MC-Recipe Digest V1 #620 by Sue
<suechef@sover.net> on May 26, 1997
A Message from our Provider:
“Christ gives Life!”