La Nonna's Sweet and Sour Eggplant Dip
The recipe La Nonna's Sweet and Sour Eggplant Dip can be made in approximately 45 minutes. Watching
Nonna Lorenzas Pastiera
Details
- Servings: 8
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: desserts
Cuisine
- mediterranean
Ingredients
- For the "pasta frolla" (pie pastry) :
- 300 grams flour
- 2 egg yolks
- 120 grams cold butter
- 100 grams sugar
- 1 teaspoon milk
- 1 teaspoon lemon zest
- For the filling:
- 250 grams cooked wheat
- 350 milliliters milk
- 1 tablespoon butter
- 1/2 teaspoon vanilla beans
- 1 teaspoon lemon zest
- 300 grams sheep ricotta
- 5 eggs (2 full, 3 yolks)
- 200 grams brown sugar
- 100 grams candied citrus peels (orange, cedar, lemon)
- 15 milliliters orange blossom water
- 1/4 teaspoon cinnamon
- 100 grams pastry cream.
- 2 tablespoons powdered sugar (for dusting)
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