Crema di Ricotta with Lemon Marmellata
Meanwhile, in a heavy-bottomed pan, combine the lemons, sugar and water to barely cover. Cook, stirring constantly, over high heat for 2 to 3 minutes. Reduce the heat and cook, stirring constantly, for 20 minutes, until the water and juice have become syrup-like. Allow to cool and serve with the crema.
Recipe copyright 2000, Mario Batali. All Rights Reserved
Recipe courtesy of Bobby Flay