Ricotta rough puff pastry and sbriciolata di millefoglie
Bread Cakes and Ale
Bread Cakes and Ale
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  • 1 in French. (Note, in Italian, custard is just called crema, while cream is panna.) So a sbriciolata di millefoglie could simply be described as a bowl of custard with broken puff pastry on top.
  • 250 g plain (all-purpose) flour
  • 250 g ricotta
  • 125 g butter, coarsely grated
  • 1/2 t salt



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