The tart cherries and ricotta , belonging to Jewish cuisine / kosher, is perhaps the most famous product from sweet pastry Boccione in Rome's Jewish ghetto. It 's a secret recipe clearly, that the family Boccione handed down for generations, so we propose that the version in my opinion really good, the chef Laura Ravaioli.
Ingredients For the pastry:
400 grams of flour
200 g sugar 200 g butter 4 egg yolks
lemon zest salt
Ingredients for filling:
400 g cheese from sheep's Roman
100 gr sugar * 1 egg * 2 tablespoons rum or
sambuca,
to taste 1 can of sour cherry jam 350 gr
* the original recipe are 140 gr. sugar and 2 eggs
Preparation:
Prepare the pastry with the ingredients listed above and leave to rest (I put in the refrigerator at least 30 minutes). Then mix together all ingredients for the cream cheese until creamy smooth.
With the pastry lined the bottom and the edges of a buttered and floured 26 cm. in diameter, make a layer of jam then pour over the cream cheese. With the remaining dough obtained with the help of a toothed wheel, the strips for the roof.
Bake the cake in the oven at 170 ° C for 1 hour (I 150 ° C in a convection oven), then wait until it is very cold before cutting and serve sprinkled with powdered sugar.
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