To make the pasta frolla dough Flour1 1/2 cupsSugar1/4 cupSalt1/2 teaspoonBaking powder1/2 teaspoonButter, unsalted6 tablespoons, cut into 4 piecesEggs1 large, beaten Combine dry ingredients in bowl of food processor and pulse several times to mix. Distribute the pieces of butter evenly over dry ingredients in work bowl. Pulse until very finely powdered. Add beaten eggs and continue … Continue reading Crostata di Zucchini (Zucchini Tart)
Serves 4 to 6 2 pounds juicy summer tomatoes (about 4 large heirloom tomatoes), sliced 1/4 inch thick 1 pound fresh mozzarella, sliced1/4 inch thick 1/4 cup packed fresh basil, washed well and spun dry 3 to 4 tablespoons extra-virgin olive oil sea salt and freshly ground black pepper to taste On a large platter … Continue reading Insalata Caprese (Caprese Salad)
For the dough 1 ΒΌ cup All Purpose flour (King Arthur) 1/4 teaspoon salt 1 stick cold butter 1/2 cup cold water 2 Tablespoon sugar For the filling 6 ripe plums (about 1 lb.), rinsed and dried 1/4 cup homemade or store bought apricot jam 3 tablespoon sugar To make the dough, mix together the … Continue reading Plum Galette
This is an easy recipe to make at home with impressive results when plums are in season. It doesn't need too much attention and it is practically ready in 1 1/2 hour. I like to serve this jam on toast or as the filling for crostatas or tart.Baked Plum Jam5 pounds plums1 1/2 pounds of … Continue reading Marmellata di Prugne al Forno (Baked Plum Jam)
