Italian dessert recipes: “sfogliatella riccia” – stuffing

The "sfogliatella" is a traditional recipe of the Neapolitan bakery. After showing the preparation of the dough, Master Pastry Chef Sabatino Sirica reveals the secret of the "sfogliatella riccia" stuffing. Ingredients 500g cooked semolina 700g Roman ricotta cheese 400g sugar 6 eggs 300g orange and citron peels Spices (cinnamon, vanilla, grated orange) For the cooked semolina: boil 1/2l of water with 20g salt, then add 150g semolina. Let it cool. Add 1/2kg of Roman ricotta cheese, sugar, eggs and the orange and citron peels.
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