RUSTIC SAVOURY TART WITH PISTACHIO AND RICOTTA

The recipe of the most important dessert of Bronte, which reserves to pistachio the main role.

Ingredients (for 4 Persons): 300 g. white flour, 30 g lard, 120 g. crushed pistachio, a knob of butter, fresh pepper, 20 g brewers yeast, 150 g fresh ricotta, 2 eggs, 3 spoons grated Parmesan, salt.

Preparation: pour the flour onto the rolling board, dilute the crumbled yeast in half a glass of warm water and pour it into the centre of the flour, mix it well together by hand. Put the dough in a floured bowl, cover with a tea towel and leave to rise for a while.
Return the dough to the rolling board, add an egg, the lard, a good pinch of salt and another half glass of warm water; knead the dough well without stopping until it is smooth and elastic. In a bowl mix together the crushed pistachio, ricotta, grated Parmesan and a pinch of salt. Butter a high casserole and line it with two thirds of the dough, smoothing it out with your hands; cover with the mixture of ricotta and crushed pistachio, using a knife to level it out and lay a few strips of dough over the top to form a mesh pattern. Place the casserole in a warm place and leave the dough to rise. Brush the strips with beaten egg and cook in a hot oven for approx. 30 minutes.