February 29, 2012

crostata di ricotta, limone e pistacchio - italian short crust, fluffy lemon and ricotta filling, pistachios

Crostata ricotta, limone e pistacchio

crostata di ricotta, limone e pistacchio

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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.

Feb 29, 2012 6:52:06 PM | 1 - menu, 5 - menu: dolci

1 Comment

beti

it looks so delicious and the combination of ingredients is just lovely!

Posted by: beti | March 17, 2012 at 01:15 AM

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the best food science blogs the best blogs on food science: cooking issues (the food science and tech site from the french culinary institute) curious cook (the website from harald mcgee. enough said) ideas in food (another great blog with a big emphasis on understanding the science and the technique.) khymos (excellent food science, molecular gastronomy blog.) the quenelle (the pastry blog of the CIA's francisco j. migoya. more tech than pastry.) ruhlman (not exactly a food science blog. but the spirit is definately in that direction.)
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pistachios - pistacchi pistachios are the culinary nut of a tree, which originated in persia, but can now be found throughout the middle east and the mediterranean area, as well as the united states. most commonly they are probably consumed salted and roasted. but they have a particularly wide function in pastries where they are commonly ground to a paste the combined with chocolate to form pistachio cremini feelings or with a custard base then frozen and churned to produce pistachio ice cream of course. on the savoury side, they find there way into cheeses particularly pecorino, or of course into mortadella from bologna. Or as was done here previously as a pistachio pesto. in italy pistachios are famously produced on the island of sicily, from the area of bronte on the slopes of the volcanoe mt. etna. they are notably greener in color and particularly flavourful.

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