La ricetta di questa crostata rustica di segale e mele che ho creato per il contest “Lo Pan Ner” – i Pani delle Alpi e’ perfetta per chi non ama il troppo dolce. La farina di segale dona un piacevole sapore di nocciolato ed una consistenza friabile che risalta la freschezza del ripieno delle mele. I ribes aggiungono un tocco di colore e pizzico di piacevole asprezza. Ho creato questa crostata per chi ama la semplicità’ di sapori naturali e genuini di una volta. (http://www.lopanner.com/vda/) Continue reading
I made this rhubarb hazelnut crostata with my homemade jam but store bought is ok too as long as it doesn’t contain too much sugar. Mine has a low percentage (less than 30%) which brings out the pleasant tanginess of the rhubarb. The healthy hazelnut crust really pairs beautifully with the filling. Hazelnuts are high in magnesium, calcium and vitamins B and E. Continue reading
This was the spectacular fruit tart served at my baby nephew’s baptism reception. It’s an ingenious way of serving any number of people, from a small group to larger crowds by simply adding more petals around the central tart. Each petal is a generous portion. Half the petals in this picture had been already removed for serving. This recipe makes the central tart. By doubling or tripling the ingredients you can create the petals. These can be hand shaped or you can buy the aluminum pastry cases.
Elegance and lusciousness go hand in hand in this Italian “crostata”. Continue reading