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Hot Ricotta Pies with Balsamic Vinegar of Modena PGI

Hot Ricotta Pies with Balsamic Vinegar of Modena PGI. Have you ever tried to associate balsamic with cheese?

Ingredients 4 people amount:

3 eggs, 1 cup of sugar + 40 g (1.41 oz- 0.09 lb), 3 spoons of 00 wheat flour, 250 g (8.80 oz- 0.55 lb) of ricotta or other cheese like quark, 3 spoons of Balsamic Vinegar of Modena PGI + 50 g (1.76 oz- 0.11 lb), Nutmeg, cinnamon, 100 g (3.52 oz- 0.22 lb) of butter, 100 g (3.52 oz- 0.22 lb) of crumbled cookies, Crumbled macaroons.

Execution:

Whip egg yolks and sugar in a bowl until the mixture has a foamy texture.

Stir softly sieved flour to the mixture, then sieved ricotta. Add a coffee-spoon of cinnamon and strew the mixture with a little bit of nutmeg.

Pour 3 spoons of Balsamic Vinegar of Modena PGI  into the bowl and blend all ingredients.

Let the mixture rest for 15 minutes.

Whip egg albumens with 40 g (1.41 oz- 0.09 lb) of sugar. Mix them softly with the mixture.

Grease four baking moulds with 50 g (1.76 oz- 0.11 lb) of butter and cover them with crumbled cookies.

Pour the ricotta mixture into them.

Put them into warm oven (170°C- 338°F) and bake for 20 minutes.

Turn oven off. Let ricotta pies rest there for 10 minutes.

Prepare a Balsamic Vinegar of Modena PGI sauce blending 50 g (1.76 oz- 0.11 lb) of warm molten butter with 50 g (1.76 oz- 0.11 lb) of Balsamic Vinegar of Modena PGI

Place ricotta pies in the middle of four dishes. Sprinkle them with Balsamic Vinegar of Modena PGI sauce

Decorate with crumbled macaroons and serve.

 

 

L-Originale Traditional Balsamic Vinegar of Modena: www.l-originale.com

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