Name
fabio zago
Birth
26 Jan 1974
Gender
Male
Location
Rovigo, Provincia di Rovigo, Veneto (IT)
Hobbies
https://www.facebook.com/f.zago74
Relationship
Single
86 photos
Good morning and good Sunday to all friends
#cakessunday by @fabio26
Orange ricotta tart
Ingredients
FOR THE SPIRIT
350 gr of 00 flour
2 eggs
80 grams of cold butter
140 grams of sugar
1 tablespoon of cold water from the refrigerator
FOR THE STUFFING
800 grams of ricotta
100 grams of sugar
100 grams of mixed candied lemon and orange juice
1 orange
2 eggs
300 grams of orange marmalade
Method:
First prepare the pastry: mix the flour with the sugar and add the cold diced butter. Knead lightly with your fingertips, then add the lightly beaten eggs, the tablespoon of cold water and mix to form a smooth and homogeneous mixture. Form a ball, wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Take the pastry again, roll it 2/3 to a thickness of 1/2 cm and line a 22 cm buttered mold. Put back in the fridge and let it rest for another 30 minutes.
Meanwhile, prepare the filling by mixing the ricotta, sugar, orange juice, candied fruit and eggs. Mix well.
Take the mold and prick the bottom of pastry. Pour the jam over it, distributing it evenly. At this point, add the ricotta filling leveling. Finish with the strips of shortcrust pastry made from the leftover dough, sealing them well at the edge of the tart.
Cook the orange ricotta tart in a static oven at 180 ° C for 55 minutes - 1 hour.
#tuetego #fabio26 #activeuser #food #kitchen
#cakessunday by @fabio26
Orange ricotta tart
Ingredients
FOR THE SPIRIT
350 gr of 00 flour
2 eggs
80 grams of cold butter
140 grams of sugar
1 tablespoon of cold water from the refrigerator
FOR THE STUFFING
800 grams of ricotta
100 grams of sugar
100 grams of mixed candied lemon and orange juice
1 orange
2 eggs
300 grams of orange marmalade
Method:
First prepare the pastry: mix the flour with the sugar and add the cold diced butter. Knead lightly with your fingertips, then add the lightly beaten eggs, the tablespoon of cold water and mix to form a smooth and homogeneous mixture. Form a ball, wrap it in plastic wrap and let it rest in the fridge for at least 30 minutes.
Take the pastry again, roll it 2/3 to a thickness of 1/2 cm and line a 22 cm buttered mold. Put back in the fridge and let it rest for another 30 minutes.
Meanwhile, prepare the filling by mixing the ricotta, sugar, orange juice, candied fruit and eggs. Mix well.
Take the mold and prick the bottom of pastry. Pour the jam over it, distributing it evenly. At this point, add the ricotta filling leveling. Finish with the strips of shortcrust pastry made from the leftover dough, sealing them well at the edge of the tart.
Cook the orange ricotta tart in a static oven at 180 ° C for 55 minutes - 1 hour.
#tuetego #fabio26 #activeuser #food #kitchen
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Good morning and happy Saturday to all friends
#colorcuttlefishsaturday by @fabio26
#tuetego #fabio26 #activeuser #photography
#colorcuttlefishsaturday by @fabio26
#tuetego #fabio26 #activeuser #photography
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Good morning and good Saturday friends
#colorcuttlefishsaturday by @fabio26
#tuetego #fabio26 #activeuser #photography
#colorcuttlefishsaturday by @fabio26
#tuetego #fabio26 #activeuser #photography
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