3 cups of mashed ricotta cheese
1/2 cup of condensed milk
1/4 cup of unsalted butter, softened
500g of angel hair or elbow macaroni
Glaze
2 cups of water
1 tablespoon of lemon juice
Accessory
Baking sheet, 21x31cm
3 cups of mashed ricotta cheese
1/2 cup of condensed milk
1/4 cup of unsalted butter, softened
500g of angel hair or elbow macaroni
Glaze
2 cups of water
1 tablespoon of lemon juice
Accessory
Baking sheet, 21x31cm
Preheat the oven to medium temperature
In a bowl, mix the ricotta with the condensed milk
Break the macaroni into pieces
Divide in two parts and reserve
Melt half of the butter over low heat and fry half of the macaroni, stirring until golden
Line the baking sheet with the fried macaroni and distribute the ricotta mixture on top
Fry the other half of the dough in the remaining butter and place it on the ricotta
Bake for about 15 minutes
Remove from oven and cut into squares of 4 cm
Glaze
In a saucepan, cook all the ingredients over high heat until a glaze forms
Pour the glaze over the dessert, let it cool, and remove from baking sheet
Arrange on a plate and serve.
