Ingredients and procedure
Cherry shortcrust pastry
- 350g Dolci Talenti Flour
- 250g butter
- 100g Icing sugar
- 22g Eggs
- 2g salt
- 6g Gusto Pink
Soften the butter in a food mixer with a beater, the add the icing sugar, salt and eggs.
Bind with the flour and the Molini Spigadoro pink cherry flavour, then rest in the fridge for 2 hours.
Roll out the pastry to a thickness of ½ cm and line a pan making sure that the pastry fits to the corners and on the sides. Prick the base and cook at 170°C for 20 minutes.
- 500g milk
- 150g caster sugar
- 35g corn flour
- 1 vanilla pod
- 500g Buffalo ricotta
Bring the milk with the vanilla pod to the boil.
In the meantime, mix the corn flour with the sugar, pour on the hot milk and cook like a confectioner’s cream.
When the cream has cooled down, then blend in the Buffalo ricotta.
- 100g peas
- 1/2 yellow pepper
- 1/2 red pepper
- 2 small carrots
- 1 small aubergine
- 6 cherry tomatoes
- 1000g water
- 1350g sugar
Bring the water and sugar to the boil.
Once a syrup has formed, divide it into different pans so that every vegetable has its own syrup.
Cut up the vegetables if necessary (especially the aubergine, peppers and carrots).
Bring the syrup back to the boil and immerse the vegetables, then simmer for a few minutes on a low heat.
Leave the vegetables immersed in the syrup overnight. Repeat if necessary.
Spread an even layer of ricotta cream on the pastry base. Decorate with fresh fruit of your choice and the candied vegetables. Finish with a sprinkling of icing sugar.
Our thanks to Giulia Cerboneschi for the recipe