This classic Neapolitan preparation is characterized by its very thin and super crispy dough, created from a very thin laminate that is rolled and carefully worked.
The result is a layered sweet treat that opens up when baked, with a unique texture and a soft, aromatic interior.
It requires patience, but the result is unmatched.
Ingredients
For the dough
500g of 000 flour (preferably strong)
200 ml of warm water
1 generous pinch of salt
120g beef fat or lard (for lamination only)
For the traditional filling
250g of well-drained ricotta
80g of sugar
60g of cooked and cooled semolina
1 egg
1 teaspoon of vanilla essence
½ teaspoon of cinnamon
30g of finely chopped candied orange peel
To conclude
Icing sugar for sprinkling
Preparation
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