I don’t know how many versions of ‘torta della Nonna’ exist but probably as many as there are nonne. The most important thing is to create your own preferred balance of sweet and sour.I love a weekend afternoon with something sweet, but I try to be careful with sugar and fat.Mix 500 grams of ricotta with 2 whole eggs. Add the zeste of 1 lemon and vanilla extract. Taste while adding sugar until it’s perfectly balanced for yourself. Add 75 grams of pine nuts.Prebake a ready made puff pastry for 15 mins in the oven at 180°.Spread the mixture. Finish with 25 grams of pine nuts. Bake in the oven at 180° for 35-40 mins.Cool down for 30 mins. Ready 😋
PS for a richer version, add 50 ml of cream
Doc V's Healthy Kitchen 
Sounds perfect! Jalous of your sky and the fact you can still sit outside. Here in Belgium, grey, rain, rain, grey, rain, rain,…………Enjoy!
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