Bocconotti

Prep Time: 45 minutes

Cook Time: 30 minutes

Ingredients:

• 500 g (1 pound 2 ounces) ricotta
• 150 g (1 1/2 cups) powdered sugar
• 2-3 whole eggs
• 1 teaspoon powdered cinnamon
• 2 tablespoons finely diced candied citron or orange peel
• 300 g (2 1/2 cups) flour
• 150 g (1 1/2 cups) powdered sugar
• 75 g each unsalted butter and rendered lard (1/2 cup less 2 tablespoons for both)
• A pinch powdered cinnamon
• 3 egg yolks
• A pinch of salt

Preparation:

Bocconotti with ricotta are pasta frolla pastries filled with ricotta. Here are the proportions: 500 g (1 pound 2 ounces) ricotta, 150 g (1 1/2 cups) powdered sugar, 2-3 whole eggs, 1 teaspoon powdered cinnamon and a couple of tablespoons finely diced candied citron or orange peel. Combine everything in a bowl and mix well.

Then prepare the pasta frolla with 300 g (3 cups) flour and 150 g (1 1/2 cups) powdered sugar, 75 g each unsalted butter and rendered lard (1/2 cup less 2 tablespoons for the butter and the same for the lard), a pinch powdered cinnamon, 3 egg yolks, a pinch of salt and a tablespoon of water. Cut the shortening into the other ingredients with a pastry blender, shape the dough into a ball, handling it as little as possible, and let it rest in a cool place for a half hour.

Divide the dough into two parts and roll one out fairly thin, 2-3 mm (1/8 inch). Lay down blebs of filling in lines, moisten the dough between them with a little beaten egg, roll out the second sheet, lay it over the first, and press down gently between the blebs of filling to make sure the sheets stick. Separate the bocconotti with a knife or pastry wheel, line them up on a lightly greased cookie sheet, and bake them in a moderate oven (180 C; 360 F) for a half hour. Eat them cold.

Note: You'll find bocconotti in much of the South (the fillings vary), and in some areas they're served for breakfast.

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