Sbrisolona ricotta and strawberries: the light version for breakfast, snack or dessert

Traditionally richer and more compact, this version of sbrisolona it’s therelight and freshperfect for spring: the creaminess of the ricotta goes well with the sweetness of the seasonal strawberries. THE’oil replaces buttermaking the dough crumbly and more delicate. The sugar is reduced to make room for the fruit flavour and the filling. The result is a balanced dessert: crispy on the outside and soft on the insidewhich lends itself to a nutritious breakfast, a light snack or an elegant end to a meal. Ideal for treating yourself to something good without excess.

Ingredients

200 g of 00 flour; 50 g of sugar of your choice; 1 teaspoon of baking powder; 1 egg; 40 g of sunflower seed oil; to taste cold water. For the filling: 200 g of ricotta; fresh strawberries to taste.

Preparation

Pour flour, sugar and yeast into a large bowl. Add egg and oil. Work the dough by rubbing it between your fingers: it should not become compact like a pastry, but remain grainy and irregular. If it is too dry and dusty, add very little cold water, a few drops at a time, to form larger crumbs. Don’t overdo it: it must remain crumbled. Place the ricotta in a bowl, work it with a fork until it becomes creamy and without lumps. Wash and dry the strawberries well. Remove the stalk and cut them into small pieces. Line the base of a 20cm cake tin with baking paper. Pour half the mixture onto the bottom, distributing it evenly without pressing. Spread the ricotta on top, spreading delicately with a spoon. Cover with the chopped strawberries and then with the rest of the dough, letting it fall irregularly. Cook in a preheated ventilated oven for 40 minutes at 175°C. The surface should be slightly golden and crunchy. Once cooked, let it cool completely in the mold: it will be more compact and easier to cut.