Ricotta and pecorino tarts (casadinas)
This recipe for ricotta and pecorino tarts (casadinas) is by Giovanni Pilu from Pilu at Freshwater.
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Ingredients
- 100 gm sultanas
- 350 gm well-drained ricotta
- 150 gm young Pecorino Sardo, freshly grated
- 60 gm fine semolina, sieved
- ¼ tsp saffron threads (see note)
- 3 eggs, lightly beaten
- 100 gm caster sugar
- Finely grated rind of 1 lemon and 1 orange
- Casadinas dough
- 400 gm "00" flour, plus extra for dusting
- 2 eggwhites, lightly beaten
- 25 gm butter, melted
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