Authentic Italian Crostata Food
CROSTATA DI RICOTTA
Provided by Food Network
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- For the pastry: Sift together the flour and sugar in a mixing bowl. Combine the butter, egg yolks, whole egg and lemon zest in a separate bowl. Mix the wet ingredients into the dry ingredients, and then knead into a dough. Let rest 30 minutes. Preheat the oven to 350 degrees F.
- For the filling: Whip the egg whites with 1/2 of the sugar to stiff peaks in a mixing bowl. Whip the remaining sugar, ricotta and lemon zest together in a separate bowl, and then gently fold into the egg whites.
- Roll out the pastry and fit into a pie plate. Spread the ricotta filling into the crust, sealing with more pastry as you would a pie. Bake 15 to 20 minutes.
CROSTATA WITH RASPBERRY JAM
Provided by Giada De Laurentiis
Categories dessert
Time 2h5m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix the flour, sugar, and lemon peel, in a food processor. Add the butter. Pulse until the mixture resembles a coarse meal. Add salt. Pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk. Wrap the dough in plastic and refrigerate until firm, about 1 hour.
- Position the rack in the center of the oven and preheat the oven to 400 degrees F. Roll out the dough on a floured surface to an 11-inch round. Transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Stir the lemon juice into the preserve and spread the preserves on top of dough, leaving a 2-inch border. Fold the dough border over the filling to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough.
- Bake the crostata until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve.
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- In a large bowl*,gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces. Mix together, at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough (if dough is very dry then add an extra tablespoon of soft butter).
- Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface. Roll out to 1/8" thickness.
- Transfer to prepared pie plate, I used a 8" pie dish (20 cm). Trim the dish of any extra dough. Prick the dough with the tongs of a fork, then spread the pastry shell with the jam**. With the extra dough make strips to create a lattice finish. Brush top lightly with milk and bake in pre heated oven at 350° (180°) for 25-30 minutes or until golden. Let cool then slice, enjoy!
ITALIAN CROSTATA RECIPE: HOW TO MAKE THE DELICIOUS …
So, without further adieu, here is a step by step guide for the Classic Italian Crostata. Step 1: Make The Dough . Let the butter and eggs sit out for …
From flourishmentary.com
Cuisine ItalianEstimated Reading Time 7 minsCategory Breakfast, DessertCalories 400 per serving
From flourishmentary.com
Cuisine ItalianEstimated Reading Time 7 minsCategory Breakfast, DessertCalories 400 per serving
- Let your butter and eggs sit out for 5 mins while you gather up all other ingredients and tools, and get them out on the counter.
- Roll your remaining crust into a ball, and then roll out into a round sheet with your rolling pin. Aim for the interior dimensions of your pie pan, because these need to reach the rim.
- Bake your Crostata in the fridge for 50 -60 minutes at 340 degrees Fahrenheit. Remove from oven when the crostata has a soft golden color and slightly brown at the edges.
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At it’s most basic, crostata consists of a filling — either fruits, custard, jam, or ricotta — enclosed in an Italian version of shortcrust pastry called pasta frolla. …
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