TUSCANY - Mantovana
40 minutes
6/8 servings
INGREDIENTS
Viaggio flour 4oz
4 egg yolks
1 egg
Sugar 5oz
Butter 5oz
1 teaspoon yeast
1 lemon (peel)
1 teaspoon vanilla extract
Pine nuts to taste
Almonds to taste
For serving:
10oz ricotta cheese
Powdered sugar to taste
5/6 fig
For Moscato sauce:
1 cup Moscato passito
3oz sugar
DIRECTIONS
Brings water to boil in a small saucepan and add into it the almonds for few minutes. Drain and rub them between the edges of a dish towel to facilitate you to remove the skin. Dry with paper towels, mince them with the knife and do the same with the pine nuts. Melt the butter in the microwave. In a bowl beat the eggs with the sugar until you get a soft and white cream. Add the vanilla extract and lemon peel. Add the Viaggio flour together with the yeast. Finally add the butter, a little at a time, mixing well with a spatula until the mixture is smooth.
Pour the mixture into single portion molds, greased and floured, filling them to .75. Sprinkle with chopped almonds and pine nuts and cook in a preheated oven at 355F for about 20 minutes. Make cool completely before remove them from the molds. Meanwhile prepare the sauce: in a large saucepan pour the wine and let the alcohol evaporate. Then add the sugar, bring to the boil and leave on the heat until the sauce is reduced to 1/3 of its initial volume. Serve the mantovane together with ricotta mixed with powdered sugar to taste and complete with fresh figs, cut into wedges and pour the sauce on top.
ENJOY!
