Baked Ndunderi

Tomato Sauce

• 1 onion chopped
• 4 tbsp extra virgin olive oil
• 300 gms – 10 oz. cherry tomatoes halved
• 4 basil leaves
• salt to taste

Ndunderi

• 250 gms – 9 oz. ricotta
• 3 egg yolks
• 200 gms – 1 ½ cups or a bit more all-purpose flour
• 1 tbsp Parmigiano Reggiano or Pecorino Romano finely grated
• ¾ tsp salt
• 1 pinch pepper
• 1 pinch nutmeg

Assembling

• 150 gms – 5 oz. smoked scamorza chopped or sliced
• parmigiano reggiano finely grated