biscotti di pasta frolla

When ever I make a torta di ricotta or a crostata, I always make extra pasta frolla and freeze it. So, when that unexpected visitor passes by, I am always ready to bake up something sweet on the spot.

Once thawed, I just made little round balls of dough and placed an almond in the center. I then rolled the balls in sugar and placed them on the cookie sheet. When cooking, they flattened out and were perfect. I find that the stutto makes the cookies very delicate and breakable... Let's just say that on the night of the Madonnina, all the cookies were finished and everyone wanted the recipe! Even the priest said that I should open up a bakery...

Pasta Frolla

350 g flour
100 g strutto (You could use butter, but the strutto gives it a nice crumbly texture)
100 g sugar
3 eggs
half pack levito for sweets ( half tsp baking powder)

Torta di ricotta

Ever since our favorite bakery closed, we have been in denial for our Ricotta Cake. No other "Bar" can make it like Cali'... That’s when I sat down and got to work. I searched and searched through recipes, in books and online, looking for something that would come close to the Torta. Nothing was exactly right, so I decided to mix and match and most importantly, improvise. I can honestly say that what I came up with is an absolute success! I have now made this Torta four times, sharing it with family and friends. (Making many people very happy!)



Mix in all ingredients and form a dough, then let the dough sit for at least an hour.

Separate into two pieces and roll out dough to fit your baking pan.

I tried two versions of ricotta filling, with chocolate and without. I would have to say that we prefer the cake without the chocolate pieces. Yes, it is in the original recipe, but in our opinion, the chocolate distracts the rich flavor of the fresh sheep’s ricotta.



Cinnamon and powdered sugar are finally added as decoration, giving the finishing touches to the flavor and beauty.

I am dying just looking at this! It is too good... Actually, there is just one more piece sitting in the kitchen and I am patiently waiting for Antonello so we can share it!

I made extra pasta frolla, so I could finish the cotognata in the fridge.


Torta di Ricotta
350 g flour
100 g butter or strutto
100 g sugar
3 eggs
half pack levito for sweets ( half tsp baking powder)
500 g ricotta (2 cups)
1/4 cup sugar

Crostata di marmellata di fichi e crema di vaniglia

What a nice treat to prepare for someone special. A sweet layer of figs, covered with a rich dense vanilla cream..   I have used this Vanilla Cream  recipe several different ways; filling for cream puffs, spread between cake layers, and on it's own served with a spoon.  This is a favorite at Debbie's house and all come a running when it's time to enjoy.  You know who you are... :)  Thank you for this sweet delicate goodness! 

Pasta Frolla

Vanilla Cream Filling
150 g sugar
100 g corn starch
.5 tsp salt
770 ml milk
4 egg yolks, slightly beaten
2 tbs butter
1 tbs and 1 tsp vanilla

-Mix sugar, cornstarch, salt in 1/2 quart pan.  Stir in milk gradually.  Cook over medium heat stirring constantly until mixture thickens and boils.
-Boil and stir for one minute.
-Stir at least half of the mixture into the beaten egg yolks, then blend into the hot mixture in the pan.
-Boil and stir for one minute.
Remove from heat, stir in butter and vanilla
-Cover and refrigerate until chilled.  One hour.

Jam
Choose a jam of your preference.  I used organic fig jam, a nice mix with the delicate cream.

Strutto

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...