Ricotta “Rollatina” and Amarelli Liquorice

Ristorante “Don Alfonso 1890″
Sant’Agata sui Due Golfi (NA)

Ingredients: (for 4 servings)
For the pasta:
2 eggs,
55g sugar,
35g flour.

For the filling:
100g ricotta cheese,
50g sugar,
50g milk.

For the Amarelli Liquorice cream:
100g sugar,
10g Amarelli Liquorice,
100g water,
1 egg.


For the pastry:

Whip up into zabaglione one egg plus one yolk with 35g of sugar, add flour; beat egg white left with remaining sugar and fold into first mixture. Set on cooking paper in a rectangular shape and then oven bake.
For the filling:

In a saucepan mix sugar, ricotta cheese, milk, slowly simmer, avoiding it to stick, let it thicken, then blend and cool off; spread on rectangular pastry and cut into ½ cm slices.

For the Amarelli Liquorice cream:

Combine sugar, liquorice, water and the egg in a bowl, double boil until thick then blend.

Plate presentation:

Lay the cream on a plate and serve with “rollatina” slices on top.