INGREDIENTS

for the sbriciolata
- 200 g almond meal
- 200 g 00 flour
- 100 g sugar
- 100 g butter
- 1 egg
- 1 1⁄2 tsp. baking powder

for ricotta cream
- 1 tbsp. sugar
- 250 g ricotta
- 1 pear
- 1 sachet of saffron

montepulciano ice
- 100 g sugar
- 200 g Montepulciano wine
- 100 g water

SBRICIOLATA WHIT MONTEPULCIANO WATER ICE PREPARATION

cream
Peel and dice pear.
Mix ricotta, sugar, saffron, and pear until creamy.
pastry
Put all the ingredients in a bowl and mix with your hands. Press 3⁄4 of the mixture into a buttered and floured baking mold.
Pour the cream over the pastry and crumble the remaining pastry over the top. Bake at 180°C (350°F) for about 20 minutes.
ice
Mix sugar and water in saucepan and heat until sugar is dissolved. Remove from heat and add wine.
Put in a pan in the freezer. To serve, shave the ice and put in a small glass.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.