The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Ricotta pudding


400 g sheep’s milk ricotta
4 eggs
75 g sugar
50 g candied citrus and orange rind
1 pinch of cinnamon
1 small glass brandy
2 tablespoons flour
30 g butter

Sift the ricotta and mix it with one tablespoon of flour, two egg yolks (put aside the whites), sugar, cinnamon and the brandy. Whip up the egg whites and add them to the mix. Butter the baking tin and sprinkle with flour, put in the mix and bake at moderate temperature for about 30 minutes. Leave to cool, overturn the pudding onto a plate, sprinkle with cinnamon and decorate it with the citron and orange rinds.