Here is one of my first FB live cooking classes making a traditional Spinach and Ricotta Flan,a sformata.They are commonly made with a base of bechamel instead of the ricotta. In Tuscany, we have such lovely ricotta and it is used in many ways, Crespelle alla Fiorentina, Ravioli Gnudi or a Torta Pasqualina. On this…
ExtraDolcemente Pisa
There is a lovely artisanal sweets fair in Pisa yearly. I participated in creating a dessert using olive oil for one of their online events. I created a sweet sformata, a flan sort of a cheesecake, based on a friends savory dish. I have been making olive oil gelato since I first heard about it…
The Italian Way – Crostata con Pecorino e Pere
Italians have a way with recipes. I was trained as a pastry chef, but since I learned to make the Pasta Frolla pie crust, it is the only crust I use. Now that I have moved my teaching space to Colle Val D’Elsa, I have new inspirations. While shopping for bread at the local forno,…
Simple Sicilian Pleasures
“I love you princess” If parmesan cheese is the “King of Cheeses” Fresh ricotta, candid and white is the Princess! Ricotta Re-cooked Nothing is more splendid than eating fresh ricotta on it’s own. Savory or sweet. Sheep are everywhere and sheeps milk ricotta will win you over right away. It is served at almost every…