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Ricotta Pasticciaccio
Alba (Piemonte) — Mother recipe · en it
A traditional Alba dessert, rich in ricotta and nuts, served warm or cold.
⏱️ 30 min prep + 30 min cottura · 6 porzioni · media
Ingredients
- 300g fresh ricotta
- 200g sugar
- 100g ground almonds
- 100g flour
- 2 eggs
- 1 teaspoon vanilla extract
- 100g butter
- 100g dark chocolate
- 10 sheets of pastry
- 1/2 teaspoon salt
- 100g fresh cream
Method
- Prepare the ricotta: mix the ricotta with sugar, eggs, vanilla, salt, and ground almonds.
- In a bowl, mix flour and butter, then add the ricotta mixture and stir well.
- Lay the pastry sheets on a baking tray and spread the ricotta mixture over them.
- Sprinkle the mixture with dark chocolate and fresh cream.
- Cover with the remaining pastry sheets and bake at 180°C for 30-35 minutes.
- Let it cool down and serve warm or cold.
The story
Ricotta Pasticciaccio is a traditional dessert from the Piedmont region, including the city of Alba, where it has been prepared for generations as a way to use fresh ricotta and nuts.
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