Ingredients
8 to 14 ripe apricots, depending on size 2 eggs, beaten 2 cups (16 ounces) ricotta 1 cup Cream of Wheat or farina (see Note) ½ cup flour ~ Pinch of salt 1 cup finely ground breadcrumbs 4 to 6 Tbsp. butter, plus extra as needed ~ Confectioner’s sugar, for dustingDescription
8 to 14 Ripe Apricots, Depending On Size 2 Eggs, Beaten 2 Cups (16 Ounces) Ricotta 1 Cup Cream Of Wheat Or Farina (see Note) ½ Cup Flour
Culinate
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