Ingredients
Pastry dough
1 kilo of flour
5 eggs
8 ounces of milk
8 ounces of oil
1 1/2 teaspoons of magic baking powder
3 tablespoons of sugar
Filling
2 containers of ricotta (900 g)
Zest of 1 lemon
5 eggs
1/2 cup of sugar
1 shot [biccierino] of liquor: "Strega" (optional)
Candied fruit (optional)
Chocolate, finely cut (optional)
Directions
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.
Notes
The "fiadone con la ricotta" was made by Rita Palazzo for the Easter holidays and photographed by her as well. | 
