Farrata

Directions

1. Remove the leaves from the mint marjoram plant, and only keep the leaves. ≈ 3 min
2. In a large bowl, combine the ricotta, wheat, and freshly cleaned mint and marjoram. ≈ 4 min
3. Add all the pepper and cinnamon, and mix until you have a smooth mixture. ≈ 4 min
4. Let it rest for about 30 minutes to allow the mint and marjoram to infuse the ricotta. ⏱ 30 min
5. Meanwhile, in a separate bowl, combine the flour, gradually adding the water and salt. ≈ 4 min
6. Thoroughly mix the flour until you have a dough that is not too sticky. ≈ 4 min
7. Prepare thin pasta strands, approximately 2 mm thick. ≈ 3 min
8. Cut the dough into a circular shape using a knife or rolling pin. ≈ 8 min
9. The resulting shapes will be used in pairs: one for the base and one for covering the filling. ≈ 3 min
10. Fill each pastry with two tablespoons of the prepared ricotta dough, then cover it with another layer of dough. ≈ 10 min
11. Using your index and thumb, fold the two pieces of pasta together, folding the dough inwards towards the center of the frittata, like a sock. ≈ 3 min
12. Whisk the two egg yolks, then brush the top of the frittata with a small brush (traditionally, a shaving brush was used), giving it a red color. ≈ 4 min
13. Finally, before placing them in the oven, prick the top of the tart with a fork to prevent air bubbles from forming inside. ⏱ ≈ 35 min
14. Bake in a preheated oven at 180 °C for approximately 30 minutes. ⏱ 30 min