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Le ricette di Pierre



Dosi per 4:

pasta sfoglia
1 tazza crema pasticcera
200 g ricotta
200 g zucchero
3 tuorli d'uovo
100 g uvetta
1 tazza panna liquida
1 bicchierino Rhum
arancia candita
zucchero a velo vanigliato

Mescolare ricotta, zucchero, 2 tuorli, panna, Rhum, uvetta e arancia candita. Ricavare dalla pasta sfoglia due dischi Adagiarne uno nella tortiera imburrata, stendervi il ripieno di ricotta e sopra la crema pasticcera, coprire con l'altro disco, pennellare con il tuorlo rimasto. Infornare per circa 30'. Cospargere di zucchero a velo e cuocere per altri 10'.

Provenienza: RAI Televideo 25/04/1994

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