Ingredients

Adjust Servings:

	for the base
	250 gr whole meal flour
	2 eggs
	10 spoons canola oil
	10 spoons sugar
	1/2 Pane angeli yeast bag
	for the filling
	400 gr Ricotta tradizionale That's Amore
	rasberries
	2 or 3 spoons sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Crostata with Ricotta cheese and Rasberries

Name: Crostata with Ricotta cheese and Rasberries
Cook time: 40 min
Yield: 12 Servings
Ingredients: : 250 gr; : 2; : 10 spoons; : 10 spoons; : 1/2; : 400 gr; : 2 or 3 spoons

Cuisine:

Italian

I always do it by eye!

Serves 12
Easy

Ingredients

for the base
250 gr
2
10 spoons
10 spoons
1/2
for the filling
400 gr
2 or 3 spoons

Directions

The recipe of the base of my crostata is from my Grandma… and you know well, that grandmothers measure everything “by eye”, but above all, with the heart!

I recommend you to take the amount of flour as an indicator, the quantity can change according to the type of flour and the size of the eggs.

(Visited 668 times, 1 visits today)

Steps

Done

Preheat the oven 180.
Grease and flour a 24 cm round tin.
Place eggs and sugar in a bowl and beat together with a manual whisk, until the sugar is well melted. Add oil and 1/2 bag yeast, stir well.
Add 200 gr of flour and fold with a spatula.
Take the dough out of the bowl and place on a floured wood bench.
Add the other 50 gr of flour and gently press it together with your hands and shape into a ball. If you need add another 50 gr of flour.
This pastry dough not need rest.
Cut a little piece of dough for making decorations.
Place your dough in a grease tin and start to push it from the center to the sides. It is impossible to roll out this dough, it is too much sticky.

Done

Place Ricotta in a bowl, add raspberries and of sugar, stir well with a spoon.
Place the mixture into the tin where you shape the pastry base.
Add some more raspberries.
Make some decorations and bake for 40-45 minutes.