Ricotta Cheese And Semolina Cake

• 2 cups milk
• 3/4 cup sugar
• 1/2 vanilla beans
• lemon peel
• 3/4 cup semolina
• 1 cup ricotta cheese
• 2 eggs small
• 2 5/8 tablespoons pistachios chopped

1. Preheat the oven to 170C.
2. Bring the milk to a boil with the sugar, the vanilla bean, and 3 pieces of lemon peel (only the yellow part) in a medium saucepan.
3. Add the semolina by pouring it into the saucepan, stir quickly to avoid lumps, and cook, stirring constantly, for 5 minutes, remove the lemon peel and the vanilla stick.
4. Pour the mixture into a bowl, add the ricotta cheese, then the eggs (the ricotta cheese will lower the temperature and the eggs will not curdle).
5. Line a 22 centimeter shallow cake pan with wax paper, pour the semolina cream inside, level the surface and bake for 25 minutes.
6. Cool the cake slightly, remove it from the pan and serve warm with some coarsely chopped pistachios.

milk, sugar, vanilla beans, lemon peel, semolina, ricotta cheese, eggs, pistachios

Taken from www.yummly.com/recipe/Ricotta-Cheese-and-Semolina-Cake-531006 (may not work)