Ingredients
- 4 cup raspberries
- 1 cup soft ricotta
- 3 ounce black olives
- 4 tablespoon superfine sugar
Preparation
Baking Directions:
-Finely grate the lemon peel and mix with the sugar.
Leave for a while to allow the flavors to combine and the sugar to be absorbed.
-Scatter the raspberries on a large plate.
Turn the ricotta very carefully out of the tub and then slice it as finely as possible.
Place the ricotta slices carefully over the raspberries.
Sprinkle with the lemon sugar.
-Pasteurized cow-milk ricotta is ideal for this recipe, but fresh sheep- or goat-milk ricotta, available from specialist cheese stores, can also be used; it should be eaten within a few days of being made.
