Torta ricotta e amarene

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Dolce ricotta e amarena - Picture of Taverna Lupo di Mare, Gaeta

torta ricotta e amarene

I was talking about the ghetto to a Roman friend, born and bred, and he said, You must try crostata ricotta e visciole. It consists of a pasta frolla case, (Italian sweet pastry), filled with visciole (sour cherries), and a mixture of ricotta chesse, sugar, and an egg to bind it.

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They only make it in one bakery in the ghetto. I knew at once that I had to recreate this and share the recipe with you. It turns out, like most Italian food, the recipe is actually quite simple. It consists of a pasta frolla case, Italian sweet pastry , filled with visciole sour cherries , and a mixture of ricotta chesse, sugar, and an egg to bind it. Visciole prunus cerasus in Latin are one of a few varieties of Italian sour cherries that include amarena and marasca.

The fruit used in this recipe is the visciole , which is slightly acid but quite sweet and it is one of the 3 types of Prunus cerasus existing in Italy the other two are amarena , of light red color and more acid, and the marasca , smaller and more bitter and acid. I think in English it is called Morello cherry. In the past there were a lot of these fruits by the markets, nowadays much less, unfortunately most of people prefer the cherries so they have a smaller market now compared to the past. Otherwise I have some relatives of my wife that use to give us. Organic stone ground einkorn flour and whole spelt flour from Mulino Marino in the last photo. What a beautiful cake!

Ciao a tutti e ben ritrovati! Con il primo freddo ecco che inizia a venirmi voglia di dolci al cioccolato. Una crema morbida e golosa con delle pere profumate al vino bianco racchiusi in guscio delizioso. Per il vino ho utilizzato ISELDO Ancestrale col fondo , un vino dai sentori floreali e fruttati, affiancati da note di agrumi, lievito e crosta di pane, semplicemete strepitoso e ideale per questa crostata. Un vino che nasce nel territorio della Gambellara, imbottigliato a mano come faceva Nonno Iseldo e seguendo il vecchio metodo Ancestrale. Coprite il panetto con una ciotola capovolta e fatelo riposare a temperatura ambiente per circa 30 min.



Crostata di Ricotta e Visciole Crostata With Ricotta and Morello/Sour Cherries

Torta di ricotta e visciole

L'Archetto, Viterbo Picture: Crostata ricotta e visciole e torta di crema e amarene - Check out TripAdvisor members' candid photos and videos of L'Archetto.
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