This is a delicious recipe made slightly different with the use of Ricotta cheese in the topping which makes it even lighter than the classic version.

Inspired by Delia Smith’s Recipe There has always been a connection between pigs and the dairy, as when cheese is made, the curds are separated from the whey and the whey is traditionally given to the pigs to flavour the meat. That’s why I think this combination of pork and milk, invented in Italy, goes […]