Cassola
Ingredients
- 500 g ricotta cheese (best if from sheep, but cow will do too)
- 150 g sugar
- 3 eggs
- 1 tsp cinnamon
- 50 g raisins, soaked in hot water
- butter to grease the mold
- breadcrumbs to dust the mold
Instructions
- Drain the ricotta in a fine colander for an hour, until it's dry and firm. Meanwhile, preheat the oven to 365° F.500 g ricotta cheese (best if from sheep, but cow will do too)
- In a large bowl, mix ricotta, sugar, and cinnamon with a wooden spoon, then add the eggs one at a time and continue to mix to obtain a smooth and homogeneous batter. Finally, add raisins to the batter and mix them in evenly.150 g sugar, 3 eggs, 1 tsp cinnamon, 50 g raisins, soaked in hot water
- Grease a 20 cm hinge mold with a little butter, then sprinkle it with breadcrumbs.butter to grease the mold, breadcrumbs to dust the mold
- Pour the batter into the mold and cook the cassola in the hot oven for about 50 minutes.
- Remove the cassola from the oven and let it cool completely before removing it from the mold.
- Serve cold or at room temperature.
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