Sbriciolata di Ricotta (Ricotta Crumble)
This heavenly dessert is the Italian version of a crumble. Fresh, small strawberries are nice served on the side, but it’s pretty spectacular on its own. Servings: 6-8
1 ½ lbs (500 g) of fresh sheep, goat, or cow’s milk ricotta
¾ cup (200 g) plus 1 Tbsp white sugar
Zest of 1 lemon
2 ½ cups (350 g) of #00 flour
¾ cup (200 g) + 1 Tbsp sugar
3 tsp (15 g) or baking powder
⅔ cup (160 g) butter-melted
1 egg, beaten
In a medium size bowl, combine ricotta, sugar, and lemon zest. Set aside.
Preheat oven to 350 degrees F (180 degrees C)
In a large bowl, whisk flour, sugar and baking powder together. Stir in butter and egg until well combined. Turn out dough onto a floured surface and knead until soft and pliable…not too much, otherwise the texture of the crust will be tough and you don’t want that! Divide the dough in half and roll into 2 balls. Cut the parchment paper to cover the bottom and sides of your pan or baking dish. Roll out one half of the dough and place into a 9 or 10-inch cake pan, pie plate, or spring form pan. Spoon ricotta filling into crust lined pan. Using a box grater with large holes, grate the remaining half of dough over the ricotta filling. Place in preheated oven and bake for 18-20 minutes. Let cool before serving. Sprinkle with powdered sugar.
Try a glass of Superiore Marsala Wine with this dessert for a real taste of Sicily.