Crostata ricotta e visciole
Pasta frolla : 250 gr di burro 120 gr di rossi d'uovo 225 gr di zucchero 500 gr di farina Pizzico di sale 5 gr di pane angeli Vaniglia Limone grattugiato Ripieno: 500 gr di ricotta 100 gr di zucchero 180 gr di confettura di visciole Stampo diametro 24
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