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Alba Pasticciaccio
Alba (Piemonte) — Mother recipe · en it
A traditional Alba dessert rich in ricotta and fruit, slowly cooked to create a crunchy crust and a soft interior.
⏱️ 30 min prep + 45 min cottura · 6 porzioni · media
Ingredients
- 300 g of ricotta
- 200 g of sugar
- 100 g of flour
- 1 egg
- 100 g of fresh wild berries
- 100 g of almonds
- 200 ml of cream
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of powdered sugar
- 100 g of butter
- 100 g of pulled sugar
- 10 sheets of puff pastry
Method
- Prepare the ricotta: mix the ricotta with sugar, egg, vanilla, and some of the flour.
- Prepare the crust: let the pastry dough puff, add the mixed ricotta and cover with the remaining dough.
- Prepare the cream: mix the cream with the rest of the flour, butter, and pulled sugar.
- Add the wild berries and almonds to the ricotta, mix well.
- Bake the pasticciaccio: place the preparation in a pan, cover with the crust and bake on low heat for 45-50 minutes.
- Strain the cream and pour it over the pasticciaccio just out of the oven.
- Let it cool and decorate with the fruit and almonds.
The story
The Alba pasticciaccio is a sweet with roots in the 19th century, evolving over time to include local ingredients like ricotta and wild berries.
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