For the short pastry
Prepare the dough: mix the flour with the sugar, make a fountain and put 4 egg yolks; softened butter in center.
Knead, work just enough to mix, then make a ball, wrap it in a sheet of wax paper and keep it in the fridge for an hour.
Meanwhile, sieve the ricotta, dropping it into a bowl, add the sugar, the Mozzarella, the cheese and the prosciutto cut into cubes, the grated Pecorino cheese, two eggs and two egg yolks, salt and pepper.
Oil a cake tin.
Divide the short pastry into two pieces, one of which will be twice the size of the other.
With the rolling pin, roll out the largest piece of dough, making a large disc just enough to cover the bottom and edges of the cake tin and then pour the mixture onto the dough, level it and cover it with a small piece of shortcrust pastry.
Add the two discs carefully to the edge, then brush the surface with the beaten egg, bake at 150 degrees for about an hour.
Source : http://www.cucinare.meglio.it/ricetta-torta_di_latticini_alla_lucana.foto.html
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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.