Our Recipes Fig cupcakes with pecorino and cherries

Ingredients for the filling/topping

50g Molino Soncini Cesare Pasta Line Semola flour for Fresh Pasta, 300g pecorino cheese, 150g ricotta, 150g dry figs (cut into small pieces), 140g sugar, 30g cherries (chopped), 3 eggs, 1 sachet saffron, 1 lemon, salt

Recipe:

Mix your flour on a work surface together with the butter, a little warm water and the salt, until you have a soft and elastic dough. Leave to rest in the fridge wrapped in cling-film for 20 minutes. While it rests, grate the pecorino and lemon peel, and place in a pot along with the ricotta, eggs, sugar, saffron and semola flour. Work it all together with a wooden spoon until you have a homogenous mixture. Taste for salt. Roll your dough out with a rolling pin, and using a cake mould, stamp out 8 cupcakes. Dress each with some of the pecorino and egg mix. Now add a quantity of the nuts and cherries to the surface of each, and bake for 15-20 minutes at 160°C. Leave to cool before serving: a little honey is an excellent addition once cooked.