Ingredients
- 400 g Leftover polenta cooked
- 150 g Ricotta
- 2 pcs Eggs
- 100 g Caster sugar
- Half a glass of milk
- 40 g Raisins
- 40 g Hazelnuts
- 40 g Pinoli
- 1 pc untreated orange
- Cinnamon
- Rum
- Butter
Blend the polenta scraps with the warm milk until it becomes soft.
Add the egg yolks mixed with sugar. Mix everything well, then add the raisins soaked in rum, the chopped hazelnuts, the pine nuts, a pinch of cinnamon and the grated peel (only the orange part) of the orange.
Beat the egg whites until stiff and gently incorporate them. Grease a tart mold and pour the dough.
Dip it in butter and bake at 190 degrees for 40 minutes. Serve the warm focaccia in the mold.
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