crostata di ricotta, limone e pistacchio
italian short crust, fluffy lemon and ricotta filling, pistachios
a traditional southern italian crostata paired with pistachio crumble. slight change in technique.. the ricotta is blended with an immersion blender to produce a super smooth and more liquidy ricotta. this allows the whipped eggs to keep most of the air and create a fluffier lighter filling. This filling should rise and hold its rise in the oven.
traditional methods for smoothing ricotta such as passing through a sieve keep a thicker texture. essential for cannoli, but not for this crostata.