The “sfogliatella” is a standard recipe of the Neapolitan bakery. After exhibiting the preparation of the dough, Master Pastry Chef Sabatino Sirica reveals the key of the “sfogliatella riccia” stuffing.
500g cooked semolina
700g Roman ricotta cheese
300g orange and citron peels
Spices (cinnamon, vanilla, grated orange)
For the cooked semolina: boil 1/2l of water with 20g salt, then add 150g semolina. Let it cool. Add 1/2kg of Roman ricotta cheese, sugar, eggs and the orange and citron peels.