- 4 cups water boiling salted water
- 1 cup Semolina
- 2 cups sugar
- 10 eggs, well beaten
- 2 lb. Ricotta
- 5 tsp. Fiore di Arancia
- 5 tbsp. Citrin Fruits
Place water in a large pot and add semolina and cook until tender and soft. In a large work bowl, beat eggs and sugar until creamy, add ricotta and mix slowly, then add the cooked semolina and mix well with a large wooden spoon. Butter 2 large pie pans and add the ricotta-semolina mixture. Bake at 350°F for one hour.
Courtesy of: The Treasures of My Family Cooking by Jo Falvo Riley ©2005 |
