Baked Ndunderi

Tomato Sauce

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

Ndunderi

• 250 gms ricotta cheese 9 oz
• 3 egg yolk
• 200 gms – 1 ½ cups or a bit more all-purpose flour
• 1 tbsp parmigiano reggiano finely grated, or Pecorino Romano
• ¾ tsp salt
• 1 pinch black pepper
• 1 pinch nutmeg

Assembling

• 150 gms scamorza cheese chopped or sliced, smoked, 5 oz
• parmigiano reggiano finely grated