Crostata di ricotta

To prepare the pasta frolla, combine the "00" flour, 120g granulated sugar (for the dough), and fine sea salt in a large bowl.

Add the cold, cubed unsalted butter to the dry ingredients and rub with your fingertips until the mixture resembles coarse crumbs.

Add the egg yolks and 3g lemon zest (for the dough), then gently knead until a cohesive dough forms. Do not overwork the dough.