One of our favorite things about Spring is all the vibrant colored fruits and vegetables at the Farmer’s Markets and watching as your pantry staples change from hearty beans & grains to lighter fixings for salads and the perfect ingredients for al fresco dining.
There’s one ingredient that always makes food pop with vibrancy–lemons. Whether it be the zest or the juice, a little zip of lemon in both savory and sweet foods seems to give it a fresh breath of Spring.
Here is one of our favorite desserts using lemon juice, zest and honey! Buon Appetito!
Torta di Ricotta con Mandorle, Meile e Limone
For shell (makes 2 shells)
4 cups Mulino Sobrino Type 2 flour
1 cup sugar
2 sticks unsalted butter, chopped into pieces
2 eggs pinch of sea salt For filling (makes one torta)
1 1/2 lbs A.G. Ferrari fresh ricotta cheese
1/2 cup sugar
1/2 cup unpeeled almonds zest and juice of one lemon
1/4 cup Giuseppe Coniglio lemon or orange honey