Thursday, April 17, 2008
Yes, that does say "Pig Fat".
I had been looking all over for strutto to make my Torta di Ricotta. I had read that good pasta frolla is made only with strutto. But, where does one find it? I asked around town and received nothing but unsure faces. The man of the "stocco" advised me to ask Enzo our butcher for fat and use that. Hmm, I could... (I would have to prepare it somehow?)
Fortunately, while walking through a store in Misterbianco, we found it! Right next to the butter, packaged and waiting for me.
I have to say, I did miss the sweet butter scent when rolling out the dough. The cake turned out very nice, but until the strutto becomes more available, I'll continue with my butter...