1 kilo of flour
8 ounces of milk
8 ounces of oil
1 1/2 teaspoons of magic baking powder
3 tablespoons of sugar
2 containers of ricotta (900 g)
Zest of 1 lemon
1/2 cup of sugar
1 shot [biccierino] of liquor: "Strega" (optional)
Candied fruit (optional)
Chocolate, finely cut (optional)
Mix the pastry ingredients and work into a fine dough.
Use a rolling pin to flatten the dough or a pasta machine.
Cover the bottom of a pie dish with the pastry dough.
Add the ricotta filling.
Cover with thin strips of dough so as to form a lattice.
Brush the top with egg yolk.
Bake in a 350 F oven for approximately one hour or until golden in color.
The "fiadone con la ricotta" was made by Rita Palazzo for the Easter holidays and photographed by her as well.