444
Ingredients
- 2 cups of milk (480 ml)
- 1 1/4 cups semolina (200 grams)
- 3 tablespoons of butter
- Peel of half an orange
- 15 ounces of whole milk ricotta (425 grams)
- 1 1/2 cups sugar (270 grams)
- 4 eggs
- 1 tsp vanilla
- 2 cups water (480 ml)
- 1/2 cup golden raisins (optional)
- 1/2 cup cubed citron (optional)
- Pinch salt
- Spring pan 8 inches to 10 inches
Instructions
-
In a medium pot add milk, water, butter, orange peel, and salt. On medium heat bring it to almost a boil.
-
Removed the peel and add the semolina and stir vigorously for 5 to 6 minutes until thick and creamy. Set aside to cool completely.
-
In a large bowl add eggs and sugar.
-
Using an electric mixer whisk until light and frothy.
-
Add the vanilla, slowly add the ricotta and mix until all smooth.
-
Now mix in the semolina that has cooled. Zest in the rest of the orange. Raisins and citron can be added.
-
Mix thoroughly.
-
Bake in a parchment paper-lined spring pan for 1 hour and 15 at 350 degrees Fahrenheit (180 Celcius) I used an 8-inch pan. Let it cool completely before cutting.
-
Buon appetito!
