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.
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.
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