{"id":23731,"date":"2021-03-31T20:58:28","date_gmt":"2021-04-01T03:58:28","guid":{"rendered":"https:\/\/travelingboy.com\/travel\/?p=23731"},"modified":"2021-04-07T10:10:19","modified_gmt":"2021-04-07T17:10:19","slug":"lemon-cream-and-ricotta-crostata","status":"publish","type":"post","link":"https:\/\/travelingboy.com\/travel\/lemon-cream-and-ricotta-crostata\/","title":{"rendered":"Lemon Cream and Ricotta Crostata"},"content":{"rendered":"

\"Audrey's<\/p>\n

A crostata<\/em><\/strong>\u00a0is an Italian baked tart or pie, also known as sfogliate<\/em> in Lombardy and coppi<\/em>\u00a0in Naples.\u00a0The earliest known use of\u00a0crostata\u00a0in its modern sense can be traced to the cookbooks\u00a0Libro de Arte Coquinaria<\/em> (Book of the Art of Cooking) by Martino da Como, (circa 1465). Como was an Italian 15th-century culinary expert who was unequalled in his field at the time and could be considered the Western world’s first celebrity chef. Applauded by his peers, he was known as the prince of cooks.\u00a0<\/em><\/p>\n

Arte Coquinaria<\/em> (The Art of Cooking) is considered a landmark in Italian gastronomic literature and a historical record of the transition from medieval to renaissance cuisine.<\/p>\n

Here\u2019s a modern-day Easter delight, courtesy of\u00a0Francesca\u00a0Montillo<\/a>, ISDA Food + Travel Writer.<\/p>\n

Buona Pasqua!<\/em>\u00a0 \u2014\u00a0Audrey<\/p>\n

<\/div>\n

Lemon Cream and Ricotta Crostata<\/h2>\n
\"Lemon
PHOTO BY ILARIA, VIA WIKIMEDIA COMMONS \/ CC BY 2.0<\/a>.<\/span><\/figcaption><\/figure>\n

Courtesy of \u00a0Francesca\u00a0Montillo<\/a>, ISDA Food + Travel Writer<\/span><\/em><\/strong><\/p>\n

What is it about the Easter holiday and ricotta? It seems that ricotta cookies, ricotta tarts and ricotta pies are the thing to prepare during this week.<\/p>\n

I for sure will be making my\u00a0family\u2019s favorite:\u00a0Lemon Cream and Ricotta Crostata. It\u2019s a favorite in my household and it wouldn\u2019t be Easter without it.<\/p>\n

I mean, it would be, but it\u2019s so much better with it!\u00a0I must admit, it\u2019s a bit of work. Unlike some of my other recipes, this one is a labor of love as it requires a few steps. All that aside, it\u2019s so worth the effort.<\/p>\n

\"Lemon
A variation of Crostata with lemon and ginger filling. PHOTO BY ILARIA, VIA WIKIMEDIA COMMONS \/ CC BY 2.0<\/a>.<\/span><\/span><\/figcaption><\/figure>\n

While you can top the crust with all sorts of jams and even Nutella,\u00a0the most decadent of them all is definitely with ricotta and cream.<\/p>\n

You can make it with just the cream, bake the crust and top it with fruit. Or you can make it with just ricotta.<\/p>\n

By combing the cream with the ricotta, and you\u2019ve got a dessert worthy of being served for parties, holidays and even as a birthday cake!<\/p>\n

I always make the cream first and allow that to cool in the fridge while I make the crust. It doesn\u2019t have to be completely cooled, but by the time you make the crust, you\u2019re ready to mix the cream with the ricotta.<\/p>\n

Ingredients for the Pastry Cream:<\/h3>\n