Ricotta cheese and season's fruit cake

The sparkling lights and Christmas decorations blinks from the shops displays, from the 'piazzas' that would like to find again their functions of social places and from the confectioners already full of seasons sweets and inevitably you start thinking of what could be prepared for the holidays without lard, gelatin leaves (or fish glue) or other ingredients definetely not good for a vegetarian diet. Regional Italian recipes are obviously a great resource for 0miles delicacies. Romans and Pre-Romans recipes are not always the most simple thing to find, but it's always possible to use typical elements and seasons fruit for the holiday menus.

Shortcrust pastry (pasta frolla), one pack, if handmade, for a tart

Ricotta chees, abundant  (not less than 500gr)

Sugar

Butter and wheat for the baking tray

Yolk for the upper part of the cake
Season's fruit (such as pears or chestnuts)
Lemon grind

Spread the dough, handmade or ready, and in the latter case read the ingredients carefully. Mix the ricotta cheese with lemon grind and some sugar to sweeten, but not too much, spread the dough in a buttered baking tray (with wheat or without butter and only breadcrumbs as the pasta frolla has already quite a high quantity of butter), put the pears roughly sliced or the chestnuts boiled and peeled , pour the ricotta chees and cover with a layer of dough, brush with the yolk for the color, make some very few small holes with the fork on the upper layer and bake in warm oven (200°C) forc about  30'.

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