When I went home to Rome, one evening my mother said she’d make me tagliolini al limone in crosta. Lemon tagliolini pie. Sounded interesting. So I whipped out my camera and thought I’d give you the recipe.
Aren’t I the kind-hearted human?
Put a pot on the stove with some salted water and wait for it to boil. In the meantime…
My mother uses ricotta with a little bit of milk instead of heavy cream. 200gr of heavy cream can be a good (albeit not too healthy) alternative to ricotta and milk, if ricotta is hard to find wherever you are.
If you decide to make your own tagliolini, an even shorter cooking time will be fine.
Now cover the pie with the leftover puff pastry
while you wait, you can:
And we’re done! It’s now ready: a crunchy and delicious lemon tagliolini pie!