Ricotta, an assortment of cheese produced in Italy, very good to use in dishes.

Recipe for Candies with ricotta and coconut flakes

Ingredients

• 150 coconut flakes
• 150 g of sugar
• 250 g ricotta (curd)
• 200 g dark chocolate
• 50 g of oil
• For decoration
• colored candies

Method of preparation

1. In a bowl, put the ricotta and the sugar, mix until homogenized, then add the coconut flakes, mix until incorporated and we have a compact composition.
2. We leave the bowl for about 30 minutes in the refrigerator, after which we take it out and start making balls about the size of a walnut.
3. In a saucepan, add the oil and chocolate cut into pieces, put it on a low heat and mix until it melts.
4. Insert a skewer stick into each ball and pass them quickly through the hot chocolate, then place them on a grill to drain the excess.
5. After finishing the icing, sprinkle colored candies quickly (while the chocolate is still soft) on each ball.
6. We put the candies in the refrigerator until the next day, so that they harden well before being served.
7. These candies are a sweet that is easy to prepare, without the need to use the oven, which will surely be appreciated by both children and adults.

Recipe for Cake with cocoa and ricotta

Ingredients

• 6 eggs
• 225 g flour
• 150 g of oil
• 150 g of sugar
• 125 g yogurt with coffee
• 40 g of cocoa
• 1 baking powder
• a pinch of salt
• For the filling
• 500 g of ricotta
• 2 eggs
• 100 g of sugar
• 1 packet of vanilla sugar

Method of preparation

1. In a bowl, beat the whites separated from the yolks with a pinch of salt and sugar until foamy.
2. Separately, rub the yolks with oil until it becomes like a mayonnaise, then add the yogurt and homogenize.
3. Put the egg yolk mixture over the egg whites, mixing gently until it is incorporated.
4. Sift the flour and cocoa, add the baking powder, then add a little at a time and mix gently until homogenized.
5. Put ricotta, sugar, vanilla sugar and two eggs in a bowl, mix and set aside.
6. Grease the round cake form (ciambella) with butter, then pour half of the composition into the form, then put it in the preheated oven for 10 minutes at a temperature of 180 degrees Celsius.
7. Take out the mold, put a teaspoon of ricotta on the half-baked cake, as much as possible in the middle, then pour the rest of the dough over the ricotta, then put the mold back in the oven for 30 minutes at the same temperature.
8. When it's ready, take it out, let it cool and sprinkle powdered sugar on top.

Recipe for Mini tarts with ricotta

Ingredients

For the dough (24 mini tarts):

• 250 g flour
• 70 g lard
• 100 ml of water
• a pinch of salt

Filling:

• 500 g ricotta - curd (drained well)
• 100 g of sugar
• 2 eggs
• 1 vanilla sugar
• 70 g of chocolate chips

Method of preparation

1. Put flour, salt powder, water and lard in a bowl.
2. We knead a compact, non-sticky dough, then cover it with transparent film and put it in the refrigerator for an hour.
3. Meanwhile, put the ricotta, eggs, sugar, vanilla sugar sachet in a bowl and homogenize the whole composition, then add the chocolate drops, mix and leave it aside.
4. We take the dough out of the refrigerator, we spread it evenly about 2-3 mm, then with a round shape with a diameter of 8 cm we cut out the disks, then we make 8 folds for each disk separately (as in the photo) to raise the edges.
5. In each mini tart we put a teaspoon full of filling, then sprinkle a few drops of chocolate.
6. We cover the tray from the stove with baking paper and place the mini-tarts, insert the tray into the preheated oven for 35 minutes, at a temperature of 180 degrees Celsius.