How to spend time these days with the flu at home?
Cooking.
Sbrisolona stuffed with buffalo ricotta and chocolate flakes without eggs.
Gorgeous.
Ingredients:
150g of sugar
300g of flour
100ml of milk
100g of softened butter
150g of white chocolate drops
2 teaspoons of baking powder
250g of buffalo ricotta cheese
Half a bar of dark chocolate
Whole hazelnuts
– Preheat fan oven at 180c.
– Mix sifted flour and sugar into a bowl.
– Add the white chocolate drops and the baking powder. Add the softened butter and mix using hands. As in a pastry, as to say.
– Incorporate the milk gradually. You will have to get a compound that “crumbles” (not compact).
– Then prepare the stuffing for sbrisolona stirring the buffalo ricotta with a spoon into a bowl with chocolate -chopped coarsely by knife- and the whole hazelnuts. You can abound or not, at will.
– Take a cake hinge mold (20-22cm), butter and flour it or cover it with parchment paper.
– Cover the base and the edges with half the dough and press it well.
– Cover with the stuffing of ricotta and chocolate.
– Crumble the remaining dough on the surface using hands. Finish the covering by sealing edges.
– Put in oven and cook for 35-40 minutes.
– When the stuffing sbrisolona is golden brown, take it out of the oven and let it cool down.
