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)
Caponata is a sweet and sour eggplant relish that represent the intensity of flavors of the southern Italian region. It combines eggplants with onions, tomatoes, olives, capers, sweet balsamic vinegar and pine nuts. Similar combination of flavors shows in many other recipes in Sicily. Every family in Sicily have their own version of caponata. Some … Continue reading Caponata (Eggplant Relish)
Yield: 2 crostatas For the crust 10 oz flour6 oz butter1 teaspoon salt2 tablespoon sugar1/2 cup cold water, or as needed For the filling 5 cups cherries, pitted2 tablespoon flour1/2 cup sugar plus more for decorationzest and juice of one lemon1 tablespoon butter, melted To make the crust: In a mixing bowl whisk the flour, … Continue reading Cherry Crostata
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)
